Ingredients

For the cookies:
1 cup butter, softened
1 cup solid vegetable shortening
1 cup granulated sugar
1 cup confectioners’ sugar
2 large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon cream of tarter
1 teaspoon grated lemon zest
1/2 teaspoon salt
3/4 cup dried cranberries

For the filling:
2/3 cup butter, softened
2-3/4 cups confectioners’ sugar
1/4 cup milk
1-1/4 teaspoons grated lemon peel

Directions

In a mixing bowl, beat together butter, shortening and sugars until creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another mixing bowl, combine the flour, cream of tarter, lemon zest and salt; gradually add to the creamed mixture. Stir in cranberries. Cover and refrigerate for 2 hours or until easy to handle. Pre-heat oven to 350F. Roll into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Flatten with a glass dipped in sugar. Bakefor 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool. Combine filling ingredients in a mixing bowl; beat until smooth. Spread on the bottom of half the cookies; top with remaining cookies to form a sandwich