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


  • 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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