Cranberry Lemon Sandwich Cookies

• FOR THE COOKIE
• unsalted butter↗1 cup
• shortening↗1 cup
• granulated sugar↗1 cup
• powdered sugar↗1 cup
• eggs↗2
• pure vanilla extract↗2 teaspoons
• all-purpose flour↗4 cups
• cream of tartar↗1 teaspoon
• lemon zest, minced↗1 teaspoon
• salt↗1⁄2 teaspoon
• dried cranberries↗1 cup
• FOR THE FILLING
• unsalted butter, softened↗2⁄3 cup
• powdered sugar↗2 3⁄4 cups
• cup milk↗1⁄4
• teaspoons lemon zest, minced↗1 1⁄4

Step-by-step instructions

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.