Cranberry Lemon Sandwich Cookies

• 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

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

cookie, unsalted butter, shortening, sugar, powdered sugar, eggs, vanilla, allpurpose, cream of tartar, lemon zest, salt, cranberries, filling, unsalted butter, powdered sugar, milk, lemon zest

Taken from www.food.com/recipe/cranberry-lemon-sandwich-cookies-393838 (may not work)