Bite-Size Lemon and Cranberry Sandwich Cookies

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One thing I do love about being in the DC area is the way people react to snow.  Having grown up in Upstate New York, it took a pretty decent storm to get a snowday.  I’m used to people fearlessly driving on slushy roads and taking to their shovels without a second thought.  Down here, pretty much just the *chance* of snow is enough to close down most offices.  I’m delighted that today’s snow predication did come true.  Although it’s not too much, it’s just enough to beautifully coat the ground and warrant a work from home day.

I decided to take the extra time at home to work on some more holiday baking.  I quickly whipped up this cookie dough before a 9am meeting and finished baking and frosting them during lunch.  These cookies are inspired by this recipe that mom often makes.  There are always so many great baked goods around at the holidays it’s easy to go overboard.  So, I decided to make these little bite-size sandwich cookies (although since they’re sandwich cookies I guess 2 small ones kiiind of equals one big one, but we’ll just ignore that)!

Bite-Size Lemon and Cranberry Sandwich Cookies
Dough:
1 cup room temperature butter
1 cup 10x sugar
2 1/4 cup flour
1/2 teaspoon salt
zest of 1 lemon
1/2 cup dried cranberries

Frosting:
1/2 cup butter
2 cups 10x sugar
juice of 1 lemon

1. Begin by making your dough, combine the butter and the sugar and mix well with a hand mixer, whisk or stand mixer. Add the rest of the ingredients and combine well, the dough should feel slightly soft and buttery.

2. Let the dough chill for about 30 minutes. While it’s chilling make your frosting. First, add the butter and the lemon juice. Then add your sugar. Depending on how juicey your lemon is you might need to add more sugar. Continue adding sugar and mixing until you have a frosting like consistency.

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3. Roll out your dough about 1/4 inch think and use a small cookie cutter to cut out the circles. Bake at 350 for about 6-8 minutes.

4. Let the cookies cool after baking them. When cooled, add a small amount of the frosting on the flat side of one cookie and top it with another, enjoy!

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