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Ingredients35 m servings
Original recipe yields 27 servings
- 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.
ReviewsRead all reviews 2
These are beautiful cookies and so tasty!! The crisp and light sugar cookie is perfect! I substituted orange for the lemon, and adding a bit of orange juice to the filling as well since I love...