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.
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.