Cranberry Lemon Sandwich Cookies - cooking recipe

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

Preparation

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