Cranberry Lemon Sandwich Cookies |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 1 |
|
The original of this recipe comes from the Touch of Home's Fall Baking Cookbook, 2009. Preparation time does not include the 2 hours needed for the dough to chill. Ingredients:
1 cup unsalted butter |
1 cup shortening |
1 cup granulated sugar |
1 cup powdered sugar |
2 eggs |
2 teaspoons pure vanilla extract |
4 cups all-purpose flour |
1 teaspoon cream of tartar |
1 teaspoon lemon zest, minced |
1/2 teaspoon salt |
1 cup dried cranberries |
2/3 cup unsalted butter, softened |
2 3/4 cups powdered sugar |
1/4 cup milk |
1 1/4 teaspoons lemon zest, minced |
Directions:
1. FOR THE COOKIE: In a large mixing bowl, cream the butter, shortening & sugars until light & fluffy.
2. Add eggs, one at a time, beating well after each addition, then beat in the vanilla extract.
3. In another bowl, combine the flour, cream of tartar, lemon zest & salt, then gradually add this to the creamed mixture & mix well.
4. Stir in the cranberries, cover & refrigerate until easy to handle, about 2 hours.
5. Preheat the oven to 350 degrees F.
6. Roll chilled dough into 1-inch balls & place them 2 inches apart on ungreased baking sheets, before flattening the balls with a glass dipped in sugar.
7. Bake for 12-14 minutes or until edges are just lightly browned, then remove to wire racks to cool completely.
8. FOR THE FILLING: In a small mixing bowl, combine the 4 filling ingredients, & beat until smooth.
9. Spread filling on the bottoms of half of the cookies, then top that with another cookie to make a sandwich.
|
|