Teresa’s Bake Shop – Christmas Cookie Extravaganza – 2012
Cranberry Lemon Sandwiches are amazing. There is lots of delicious cranberry and lemon flavor in every bite with a luscious lemon buttercream icing in the middle. These rich cookies have a wonderful texture and crunch and simply taste divine.
Everyone we serve them to raves over them. We have included these in our Christmas Cookie Extravaganza in the past and they made it again this year!
This is another recipe from the Taste of Home Fall Baking 2009 cookbook. They are slightly more involved than some cookies because they are a sandwich cookie, but they are amazing and deliciously sweet nonetheless. We really enjoy these cookies and think you will want to give them a try also.
If you’re looking for a way to use craisins consider this delicious cookie. Except for lemon zest you will probably have all the ingredients on hand so it’s also a fairly economical recipe as well. Once you taste these delicious sandwich cookies you won’t be able to quit eating them!
When I initially posted this recipe in June 2012 it was right after I began my blog. Even though I redid the pictures in November 2012, they were still shot with an iPhone so they were not as clear and sharp as I would have liked. Plus, I set them amid too many Christmas decorations so the whole result was rather gaudy.
I recently remade these jewels (December 2016) for our Christmas Cookie Extravaganza this year. And, yes, I got a lot of great feedback on how these were everyone’s favorite cookies! I made the first batch without pushing the cookies down with a glass dipped in sugar.
But these cookies really work better when you press them down with a glass before baking. The other ones were too spherical so they kept tipping over and icing kept oozing out! I gobbed on the icing and still had plenty for all the cookies.
Cranberry Lemon Sandwiches are fabulous treats for the holidays.
Festive, beautiful and decadent, Cranberry Lemon Sandwiches have incredibly amazing taste.
These cookies are so delectable.
Here’s what I did.
I used these ingredients for the cookies.
Soften butter and put in mixing bowl. Add Crisco shortening. Don’t use cheap substitutes. Add sugar, powdered sugar, vanilla, lemon zest, salt and cream of tartar.
Mix with an electric mixer until smooth and creamy.
Add UNBLEACHED all-purpose flour. Bleached flour toughens cookies. Add craisins.
Stir mixture together with a wooden spoon. Don’t mix with an electric mixer or that will toughen cookies. Chill dough for a couple of hours.
Roll mixture into balls and place on cookie sheets that have been sprayed with cooking spray. Place granulated sugar in a small bowl. Dip bottom of glass in bowl of sugar and press onto cookies to flatten.
Do each cookie a couple of times so plenty of sugar adheres to the cookie.
Bake at 350 for 12-14 minutes or until cooked but don’t let the edges brown.
I used these ingredients for the icing.
Soften butter. Add milk, lemon peel and powdered sugar. Cream mixture with an electric mixer until smooth.
Spread icing mixture on bottom of cookie. Top with another cookie and press down slightly so icing comes to the edges.
Cranberry Lemon Sandwiches are great holiday treats to take along to office parties or give out as gifts. Your neighbors and coworkers will love them.
Here’s a close up picture so you can see the texture of Cranberry Lemon Sandwiches. These are the ones I made without pressing the cookies down with a glass first. The icing oozes out more in these.
Every bite of Cranberry Lemon Sandwiches is so mouthwatering.
You’ll be drooling over these sandwich cookies from the first bite.
Cranberry Lemon Sandwiches are great for Christmas Cookie Exchanges.
Here’s the recipe.
CRANBERRY LEMON SANDWICHES
(Recipe adapted from Taste of Home Fall Baking Magazine, 2009)
- 1 cup butter
- 1 cup Crisco shortening
- 1 cup sugar
- 1 cup confectioners’ sugar
- 2 eggs
- 2 tsp. vanilla
- 4 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 tsp. cream of tartar
- 1 tsp. grated lemon peel
- ½ tsp. salt
- ¾ cup dried cranberries
- In a large bowl, cream the butter, shortening, sugars, eggs, vanilla, cream of tartar, lemon peel and salt.
- Add flour and cranberries.
- Stir with a wooden spoon to combine.
- Cover and refrigerate for 2 hours or until easy to handle.
- Roll into 1-inch balls.
- Place 2 inches apart on greased cookie 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.
- Spread the bottom of one cookie with Lemon Buttercream Frosting.
- Top with another cookie of similar size and shape.
- 2/3 cup butter, softened
- 2 ¾ cups confectioners’ sugar
- ¼ cup milk
- 1 ¼ tsp. grated lemon peel
- In a small bowl, combine the filling ingredients, beat until smooth.
- Spread on the bottoms of half of the cookies; top with remaining cookies.
Here’s a small tray of Cranberry Lemon Sandwiches for Santa and his elves.
The nice thing about Cranberry Lemon Sandwiches is you can make them all year round. Dried cranberries are easy to find any time.
Here’s a plate for you!
These festive cookies are perfect for Christmas and holiday parties.