Our New Christmas Favorite: Lemon Cranberry Sandwiches
These delicate cookies are my absolute new favorite holiday treats! The light sugary wafers with a bold dash of cranberry are topped off with a very lemony cream center. What could be better! Lets get baking!
Lemon Cranberry Sandwiches
- 1 c. butter, softened
- 1 c. shortening
- 1 c. sugar
- 1 c. confectioners’ sugar
- 2 eggs
- 2 tsp vanilla
- 4 c. flour
- 1 tsp cream of tartar
- 1 tsp lemon zest
- 1/2 tsp salt
- 3/4 c. dried cranberries
Filling
- 2/3 c. butter, softened
- 2-3/4 c. confectioners’ sugar
- 1/4 c. milk
- 1 Tbs lemon zest
Make dough: 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.
Bake Cookies: Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in sugar. Twist glass after flattening to keep cookie from sticking. Bake at 350° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool.
Assmeble Cookies: In a small bowl, combine the filling ingredients; beat until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.
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