cranberry lemon sandwiches
Breakfast
Cranberry Lemon Sandwiches
Sweet sandwich cookies filled with cranberry-lemon cream. Tart and citrusy, with a smooth, fruity filling nestled between tender cookie layers. Ideal for tea or dessert trays.
Ingredients:
- 1 cup butter or margarine, softened
- 1 cup shortening
- 1 cup sugar
- 1 cup confectioners' sugar
- 2 eggs
- 2 teaspoons vanilla extract 4 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon grated lemon peel 1/2 teaspoon salt
- 3/4 cup dried cranberries filling:
- 2/3 cup butter or margarine, softened
- 2 3/4 cups confectioners' sugar 1/4 cup milk
- 1 1/4 teaspoons grated lemon peel
Directions:
- In a mixing bowl, cream butter, shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- Combine flour, cream of tartar, lemon peel and salt; gradually add to the creamed mixture. Stir in cranberries. Cover and refrigerate for 2 hours or until easy to handle. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in sugar.
- Bake at 350 degrees F for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool. Combine filling ingredients in a mixing bowl; beat until smooth. Spread on the bottom of half of the cookies; top with remaining cookies.
Related Recipes
Chicken
The Best Veggie Burger
There's a new burger in town! Our Test Kitchen shares their very best veggie burger recipe.
Banana Bread
Pumpkin Banana Bread
Two favorite quick breads come together in this healthy pumpkin banana bread recipe. Pumpkin puree and mashed banana add sweetness to help cut down the amount of added sugar while ensuring this 100-percent whole-wheat loaf stays moist and tender.
Subscribe to our newsletter !
Sign up for our newsletter to be updated with the latest products and Thousands Of Tested Recipes, Perfect For Everyday Meals.
By subscribing you agree to our Privacy Policy. You can unsubscribe at any time.