Ingredients
1 cup butter, softened1 cup shortening1 cup sugar1 cup confectioners’ sugar2 large eggs2 teaspoons vanilla extract4 cups all-purpose flour1 teaspoon cream of tartar1 teaspoon grated lemon zest1/2 teaspoon salt3/4 cup dried cranberriesFILLING:2/3 cup butter, softened2-3/4 cups confectioners’ sugar1/4 cup 2% milk1-1/4 teaspoons grated lemon zest
Preparation
In a large bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cream of tartar, lemon zest and salt; gradually add to the creamed mixture and mix well. 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° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool.
In a small bowl, combine the filling ingredients; beat until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.
