Cranberry Lemon Sandwich Cookies

Ingredients

FOR THE COOKIE

• 1 cup unsalted butter
• 1 cup shortening
• 1 cup granulated sugar
• 1 cup powdered sugar
• 2 eggs
• 2 teaspoons pure vanilla extract
• 4 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1 teaspoon lemon zest, minced
• 1/2 teaspoon salt
• 1 cup dried cranberries

FOR THE FILLING

• 2/3 cup unsalted butter, softened
• 2 3/4 cups powdered sugar
• 1/4 cup milk
• 1 1/4 teaspoons lemon zest, minced

Directions

1. 1

   FOR THE COOKIE: In a large mixing bowl, cream the butter, shortening & sugars until light & fluffy.

2. 2

   Add eggs, one at a time, beating well after each addition, then beat in the vanilla extract.

3. 3

   In another bowl, combine the flour, cream of tartar, lemon zest & salt, then gradually add this to the creamed mixture & mix well.

4. 4

   Stir in the cranberries, cover & refrigerate until easy to handle, about 2 hours.

5. 5

   Preheat the oven to 350 degrees F.

6. 6

   Roll chilled dough into 1-inch balls & place them 2 inches apart on ungreased baking sheets, before flattening the balls with a glass dipped in sugar.

7. 7

   Bake for 12-14 minutes or until edges are just lightly browned, then remove to wire racks to cool completely.

8. 8

   FOR THE FILLING: In a small mixing bowl, combine the 4 filling ingredients, & beat until smooth.

9. 9

   Spread filling on the bottoms of half of the cookies, then top that with another cookie to make a sandwich.