Cranberry Lemon Sandwiches |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 27 |
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I bake cookies all year long, so my friends and family call me the Cookie Lady ! Whenever I bake these for Christmas, I make three batches...one to keep at home for my husband and two to give as gifts. Ingredients:
1 cup butter, softened |
1 cup shortening |
1 cup sugar |
1 cup confectioners' sugar |
2 eggs |
2 teaspoons vanilla extract |
4 cups king arthur unbleached all-purpose flour |
1 teaspoon cream of tartar |
1 teaspoon grated lemon peel |
1/2 teaspoon salt |
3/4 cup dried cranberries |
filling: |
2/3 cup butter, softened |
2-3/4 cups confectioners' sugar |
1/4 cup 2% milk |
1-1/4 teaspoons grated lemon peel |
Directions:
1. In a large bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cream of tartar, lemon peel and salt; gradually add to the creamed mixture and mix well. Stir in cranberries. Cover and refrigerate for 2 hours or until easy to handle.
2. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool.
3. In a small bowl, combine the filling ingredients; beat until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies. Yield: about 4-1/2 dozen.
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