Cranberry-Lemon Sandwich Cookies
These lovely Cranberry Lemon Sandwich Cookies have a delicate crumb, and a bright lemony filling.
The recipe comes from Taste of Home Magazine sometime in the early 2000s, I think? The cook who submitted the recipe was named Patricia Michalski, and she identified them as Christmas Cookies, but I think they’re especially nice in the springtime. Hope you think so too!
Store these in an airtight container, and they’ll stay fresh for a week or two.
PrintCranberry Lemon Sandwich Cookies
These light cookies have a soft crumb, chewy dried cranberries, and a bright lemon filling
- Prep Time: 2-1/4 hours
- Cook Time: 12-14 minutes per sheet
- Total Time: 0 hours
- Yield: 4 dozen
- Category: Baking
- Method: baking
Ingredients
1 cup salted butter, softened
1 cup vegetable shortening
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon grated lemon peel
1/2 teaspoon of salt
3/4 cup dried cranberries
FILLING:
2/3 cup salted butter, softened
2-3/4 cups confectioners sugar
1/4 cup milk
1-1/4 teaspoons grated lemon peel
Instructions
In a mixing bowl, cream the butter, shortening, and sugars.
Add the eggs, one at a time, beating well after each addition. Then add the vanilla.
Combine the flour, cream of tartar, lemon peel, and salt. Gradually add to the creamed mixer until fully combined.
Stir in the cranberries.
Cover and refrigerate two hours, then roll into 1 inch balls (I use a cookie/candy scoop), and place 2 inches apart on a parchment-lined baking sheet.
Flatten with the bottom of a glass that you’ve dipped in sugar, to keep the dough from sticking to it.
Bake in a preheated 350 degree oven for 12-14 minutes, or until the edges are lightly browned.
Let cool.
To make the filling:
In a mixing bowl, cream the butter, sugar, and peel. Slowly beat in the milk.
Spread the filling on the flat edge of one cookie, and top with another. The amount of filling that you use will depend on how full you like your sandwich cookies!
