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Cranberry Lemon Sandwiches | Can't Stay Out of the Kitchen | these fantastic #cookies are perfect for the #holidays. They use #craisins & #lemon zest. The icing is heavenly. #dessert

Cranberry Lemon Sandwiches

Teresa Ambra
Cranberry Lemon Sandwiches are outstanding for holiday baking. These fantastic sugar cookies are filled with lemon and dried cranberries then made into sandwiches with a luscious lemon buttercream frosting. Every bite will have you drooling.
5 from 1 vote
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Prep Time 50 minutes
Cook Time 14 minutes
Total Time 1 hour 4 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 24
Calories 352 kcal

Equipment

  • 2 18x26" cookie sheet pans
  • 1 large mixing bowl
  • 1 electric mixer
  • 2 wooden spoons
  • 1 spatula
  • measuring cups
  • measuring spoons
  • 1 small mixing bowl

Ingredients
  

COOKIES:

  • 1 cup unsalted butter softened
  • 1 cup Crisco shortening
  • 1 cup granulated sugar
  • 1 cup confectioners’ sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 4 1/2 to 4 3/4 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 1 tsp. cream of tartar
  • 1 tsp. grated lemon peel
  • 1/2 tsp. salt
  • 3/4 cup dried cranberries
  • 1/3 cup granulated sugar for dipping a glass into to flatten cookies

LEMON BUTTERCREAM FROSTING:

  • 2/3 cup unsalted butter softened 1 ¼ tsp. grated lemon peel
  • 2 3/4 cups confectioners’ sugar (powdered sugar)
  • 1/4 cup 2% milk
  • 1 1/4 tsp. grated lemon peel

Instructions
 

COOKIES:

  • In a large bowl, cream the butter, shortening, sugars, eggs, vanilla, cream of tartar, lemon peel and salt with an electric mixer.
  • 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 granulated sugar.
  • Bake at 350˚ for 12-14 minutes or until edges are lightly browned.
  • Rotate cookie sheets on oven racks after 6 minutes of baking time.
  • 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.

LEMON BUTTERCREAM FROSTING:

  • In a small bowl, combine the filling ingredients, beat until smooth.
  • Spread on the bottoms of half of the cookies; top with remaining cookies.

Notes

NOTE: Preparation time does not include time needed to chill dough.
 
NOTE: Preparation time includes time required to spread frosting on cookies.
 
NOTE: I made one batch without pressing the cookies down with a glass and another where I did. These cookies really work better by pressing the glass down into the cookies. They lay flatter after baking and the icing doesn’t ooze out quite so much.
 
NOTE: My cookies took longer than 14 minutes to bake.
 
Recipe adapted from Taste of Home.
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 352kcalCarbohydrates: 55gProtein: 4gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 2gCholesterol: 50mgSodium: 50mgPotassium: 80mgFiber: 1gSugar: 14gVitamin A: 420IUVitamin C: 1mgCalcium: 14mgIron: 1mg
Keyword cookie, cranberry, dessert, lemon, sandwich cookie
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