Cranberry Lemon Sandwiches


Makes about 48

For the cookies:
1 cup butter, softened
1 cup solid vegetable shortening
1 cup granulated sugar
1 cup confectioners’ sugar
2 large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon cream of tarter
1 teaspoon grated lemon zest
1/2 teaspoon salt
3/4 cup dried cranberries

For the filling:
2/3 cup butter, softened
2-3/4 cups confectioners’ sugar
1/4 cup milk
1-1/4 teaspoons grated lemon peel

In a mixing bowl, beat together butter, shortening and sugars until creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another mixing bowl, combine the flour, cream of tarter, lemon zest and salt; gradually add to the creamed mixture. Stir in cranberries. Cover and refrigerate for 2 hours or until easy to handle. Pre-heat oven to 350F. Roll into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Flatten with a glass dipped in sugar. Bakefor 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool. Combine filling ingredients in a mixing bowl; beat until smooth. Spread on the bottom of half the cookies; top with remaining cookies to form a sandwich


Reviews of Cranberry Lemon Sandwiches:

1-1 of 1 reviews  

  A cookie baker in Wisconsin  Dec 9, 2008
Would make this again.
I have been using this recipe for about 5 years and they are one of my favorites! They are melt in your mouth good and a totally different loo and flavor on your christmas cooie trays. Everyone who trys them, loves them!!! VERY GOOD, WORTH THE EFFORT! five stars

Add Your Review!

Read the Review Guidelines opens in new window

  • Rating from 1 to 5 (5 being best):
  • Would you make it again? Yes   No
  • Name (optional):
  • E-mail (optional):
  • Do not display name and e-mail with review.
  • Where are you from? (optional)
  • Your comments: