Cranberry Lemon Sandwich Cookies Recipe Recipe For Deviled

CRANBERRY LEMON SANDWICH COOKIES

Steps:

• 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.

CRANBERRY-LEMON COOKIES

Steps:

• Preheat the oven to 375˚ F. Whisk the flour, baking powder and salt in a medium bowl.
• Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs and 1 tablespoon lemon zest. Beat in the flour mixture until completely combined, then fold in 1 1/2 cups chopped cranberries.
• Scoop the dough into golf ball-size balls and arrange about 2 inches apart on 2 unlined baking sheets. Gently press the remaining 1/2 cup chopped cranberries into the tops of each cookie. Bake until slightly golden around the edges, 15 to 17 minutes. Remove the cookies and transfer to a rack set over a baking sheet.
• Make the glaze: Put the confectioners' sugar in a medium bowl. Whisk in the lemon juice and remaining 1 tablespoon lemon zest until smooth. Drizzle on the cookies and let set.

LEMON-CRANBERRY COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
• Mix together flour, baking soda, and salt in a bowl.
• Cream together butter and 1 cup white sugar in a large bowl with an electric mixer until light and fluffy. Add in egg yolks and mix until thoroughly combined. Mix in lemon zest, lemon juice, and vanilla extract until incorporated. Pour in half of the flour mixture and mix until just combined. Add in remaining flour mixture and mix until just combined (dough will be thick). Fold in cranberries.
• Place remaining 1/3 cup white sugar in a shallow bowl or pie pan. Roll dough into tablespoon-sized balls, and then roll in sugar to coat. Place dough balls 2 inches apart on the prepared baking sheets.
• Bake in the preheated oven until the tops begin to crackle and bottoms are just set, 10 to 12 minutes. Allow cookies to cool on the baking sheet for 5 to 7 minutes before removing to a wire rack to cool completely.

MEYER LEMON-CRANBERRY BUNDT CAKE

Steps:

• Prepare the cake: Butter and flour a 10-cup fluted Bundt pan.
• Heat the cranberries in a pot until they start to release their juices. Add 3/4 cup granulated sugar, and cook over medium heat until until juicy and the mixture reduces to 1 1/4 cups, about 15 minutes. Let cool completely.
• Position a rack in the middle of the oven and preheat to 350 degrees F.
• Whisk the milk, whole eggs and yolks, and vanilla in a medium bowl; set aside.
• Whisk the 3 cups flour, the remaining 1 3/4 cups sugar, the lemon zest, baking powder and salt in a large bowl. Add the 3 1/4 sticks butter and beat with a mixer on low speed until moistened. Add half of the milk mixture, increase the speed to medium and beat 1 minute. Add the remaining milk mixture in two batches, beating between each addition. Scrape down the sides of the bowl and beat again, about 30 seconds.
• Transfer 2/3 of the batter to the pan. Spoon the cranberry mixture in a ring around the middle of the batter (do not let it touch the pan). Top with the remaining batter and smooth evenly. Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes.
• Meanwhile, make the syrup: Dissolve the 1/4 cup granulated sugar in 1/2 cup lemon juice in a saucepan over low heat. Remove the cake from the oven, poke the surface all over with a skewer and pour the syrup on top. Let cool in the pan for 10 minutes. Carefully invert the cake onto a parchment-lined rack to cool completely. Wrap tightly in plastic wrap and let sit overnight.
• When ready to serve, whisk the confectioners' sugar and the remaining 2 tablespoons lemon juice until smooth. Spoon over the cake.

CRANBERRY SANDWICH COOKIES

Steps:

• Pulse the granulated sugar and 1/3 cup dried cranberries in a food processor until finely ground. Add the flour, baking powder and 1/4 teaspoon salt; pulse to combine. Add the cut-up butter and shortening; pulse until the mixture looks like coarse meal. Whisk the egg, cranberry juice, 1 teaspoon vanilla and the food coloring in a small bowl; add to the food processor and pulse to form a dough. Transfer to a bowl, cover with plastic wrap and refrigerate until firm, at least 1 hour.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Drop rounded teaspoonfuls of dough 1 1/2 inches apart onto the baking sheets. Bake, switching the pans halfway through, until the cookies are just set, 16 to 18 minutes. Let cool 5 minutes on the baking sheets; transfer to racks to cool completely.
• Meanwhile, make the filling: Beat the cream cheese, room-temperature butter and the remaining 1/2 teaspoon vanilla in a bowl with a mixer on medium-high speed until smooth, about 3 minutes. Add the confectioners' sugar; beat on low speed until incorporated, then increase the speed to high and beat until fluffy, 2 more minutes. Chop the remaining 1/4 cup dried cranberries; stir into the filling along with a pinch of salt. Sandwich between the cookies.

CRANBERRY LEMON SANDWICHES

Steps:

• 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.

LEMON-CREAM SANDWICH COOKIES

Steps:

• In a bowl, cream butter and confectioners' sugar. Beat in extract. Combine flour and cornstarch; beat into creamed mixture. Divide into two balls; wrap in plastic and refrigerate for 1 hour., On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut into 2-in. rounds. Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool., For filling, in a small bowl, cream butter and confectioners' sugar. Beat in lemon juice and zest. Spread over the bottoms of half of the cookies; top with remaining cookies.

CRANBERRY LEMON SHORTBREAD COOKIES

Steps:

• With an electric mixer, beat butter and brown sugar until light and fluffy. Beat in egg yolk and lemon zest.
• Combine flour, salt and cranberries. Gradually stir flour mixture into butter mixture, blending until smooth. Form dough into a ball and wrap with plastic wrap.
• Refrigerate for 30 minutes (not included in prep time). to make it easier to handle.
• Preheat oven to 350°F (180°C). Roll dough out on a lightly floured surface or between two sheets of parchment paper to 1/2-inch (1 cm) thickness.
• Cut into desired shapes with lightly floured cookie cutter or knife. Place cookies on ungreased cookie sheets and bake until lightly golden around the edges, 15 to 20 minute
• Cool completely on wire rack.
• Icing:.
• Mix icing sugar and cranberry juice to form a pale pink icing. Keep covered until ready to use. Once cookies have cooled, decorate each cookie with icing and allow to firm up.