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Cranberry Lemon Sandwich Cookies

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“The original of this recipe comes from the Touch of Home's Fall Baking Cookbook, 2009. Preparation time does not include the 2 hours needed for the dough to chill.”
READY IN:
1hr
SERVES:
54
YIELD:
54 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. FOR THE COOKIE: In a large mixing bowl, cream the butter, shortening & sugars until light & fluffy.
  2. Add eggs, one at a time, beating well after each addition, then beat in the vanilla extract.
  3. In another bowl, combine the flour, cream of tartar, lemon zest & salt, then gradually add this to the creamed mixture & mix well.
  4. Stir in the cranberries, cover & refrigerate until easy to handle, about 2 hours.
  5. Preheat the oven to 350 degrees F.
  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. Bake for 12-14 minutes or until edges are just lightly browned, then remove to wire racks to cool completely.
  8. FOR THE FILLING: In a small mixing bowl, combine the 4 filling ingredients, & beat until smooth.
  9. Spread filling on the bottoms of half of the cookies, then top that with another cookie to make a sandwich.

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