1 stick butter, softened 1/2 cup shortening
1/2 cup sugar 1/2 cup powdered sugar
1 egg 2 cups flour
1/2 tsp cream of tartar 2 tbsp grated lemon peel (probably 3 large lemons)
1/4 tsp salt 3/4 cup dried cranberries
1/3 cup sugar in a bowl
In a mixer bowl, cream the butter, shortening and sugars until light and fluffy. Add egg, beating well. Combine the flour, cream of tartar, lemon peel and salt; gradually add to the creamed mixture and mix well. Stir in the cranberries. Place in a large piece of plastic wrap, covering loosely and pounding into a square. Refrigerate at least 2 hours until firm. Roll dough into 1" balls. I usually do all of this first before I go on to the next step. Place in bowl of sugar and roll until covered, then put on a baking sheet covered with parchment paper. Flatten just slightly with the bottom of a flat glass or vase. Bake at 350 for 12-14 minutes or until edges are lightly browned. Remove immediately to wire racks to cool.
2/3 cup butter, softened 2 1/2 cups powdered sugar
1/8 cup milk 1/8 cup lemon juice
2 tbsp grated lemon peel
In a medium bowl, combine the filling ingredients; beat until smooth. Spread on the bottoms of half of the cookies, trying to match them up as best you can according to how they baked up. Any remaining filling...well, you know what to do. Bon appetit!