Cookie Recipe: granulated sugar 1/2 cup (250ml)
powdered sugar 1/2 cup (250ml)
butter, (softened) 1/2 cup (250ml)
egg 1
vanilla 1 teaspoon (5mL)
all purpose flour 2 cups (1/2 L)
cream of tartar 1/2 teaspoon (2.5mL)
zest of lemon 1/2 teaspoon (2.5mL)
salt 1/4 teaspoon (1mL)
chopped dried cranberries 1/3 cup
granulated sugar (for pressing down cookies with glass)
Filling Recipe: Powdered Sugar 1 and 1/3 cups (200mL)
Butter (softened) 1/3 cup (75mL)
Heavy Whipping Cream 2-3 Tablespoons
Zest of lemon 1/2 teaspoon (2.5mL)
Procedure for Cookie: 1.Combine granulated sugar, powdered sugar, butter (softened) , vegetable shortening, egg, and vanilla together in a large mixing bowl. Mix on slow speed to start for about 1 minute, then mix at high speed until mixture becomes light and fluffy.
2. Add all purpose flour, cream of tartar, zest of lemon, and salt. Mix on low speed to incorporate. Stop mixer and scrape down sides and bottom of bowl with rubber spatula. mix on low speed for 2 minutes. Add the dried, chopped cranberries and mix only to incorporate.
3.Cover with plastic wrap and chill in refrigerator for an hour.
4. preheat oven to 350 F (180 C). Shape dough into 1/2 inch (1cm) rounds and place them on an ungreased cookie sheet about 2 inches apart. Put a small amount of water on the bottom of a drinking glass and dip it in sugar so as to prevent the glass from sticking to the cookies. Use the bottom of the glass to flatten out the cookies. Bake for 10-13 minutes or until cookies are a light golden brown on their edges. Allow to cool completely.
Procedure for Filling: 1. Combine all filling ingredients and mix on low speed until smooth. Spread filling on the bottoms of half of the cookies and then press the bottoms of the remaining cookies on top of the filling to form the sandwiches.
2.ENJOY, ENJOY, ENJOY!
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