CRANBERRY LEMON SANDWICH COOKIES
The original of this recipe comes from the Touch of Home's Fall Baking Cookbook, 2009. Preparation time does not include the 2 hours needed for the dough to chill.
Provided by Sydney Mike
Categories Dessert
Time 1h
Yield 54 cookies, 54 serving(s)
Number Of Ingredients 15
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 SANDWICH COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield about 20 cookies
Number Of Ingredients 13
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 COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield about 30 cookies
Number Of Ingredients 9
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-CREAM SANDWICH COOKIES
A light lemon filling sandwiched between flaky butter cookies makes these a perfect accompaniment to hot tea or coffee.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 142 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 77mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON CRANBERRY COOKIES
These cookies are amazing! They are soft and refreshing. I had one as soon as my first tray set and am having to ration them now :S A friend had described these cookies to me as she had them once and I went searching for a recipe. I found this, tweaked it a little, and made them today to try them out. She came over and had them...
Provided by C T
Categories Cookies
Time 30m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 F. Prepare three baking sheets (for a smoother flow in and out of the oven).
- 2. Cream butter and sugars till light. Add pudding mix and beat till well incorporated.
- 3. Add eggs one at a time, beating till smooth with each addition.
- 4. Sift flour and baking soda and stir into mixture using a spatula. Fold in cranberries.
- 5. Drop mixture onto baking sheets, leaving a little room as these cookies spread. Bake for 10 minutes or till a hint of browning around the edges is visible.
- 6. Remove tray from oven and lift sheet off, allowing cookies to cool and set on the sheet for a bit before transferring them to a wire rack.
LEMON-CRANBERRY COOKIES
A buttery, chewy, citrusy cookie featuring a lovely bite of cranberry.
Provided by Kim
Categories Cranberry Cookies
Time 35m
Yield 32
Number Of Ingredients 10
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.
Nutrition Facts : Calories 127.3 calories, Carbohydrate 17.5 g, Cholesterol 28.1 mg, Fat 6.1 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 3.8 g, Sodium 77.2 mg, Sugar 10.2 g
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