Cranberry Sage Sandwich Cookies

servings: 12 sandwich cookies (24 individual), can be made into more with smaller cookie cutters, which require less cooking time

This recipe has two parts, one for the cookies, and the other for the cranberry buttercream. The cookies are a sweet, powdered sugar-less take on shortbread, while the filling is simple, but a bit time consuming if you're looking for something simple and easy.

• 3/4 cup. fresh or frozen cranberries

• 1 tbsp sugar

• 1/2 tbsp lemon juice

• 5 tbsp butter

• 1 cup. powdered sugar.

• 1/2 tsp. vanilla extract

Step 1: Make a puree and a buttercream seperatley by combining the cranberries, sugar, and lemon juice in a pan on the stove top while combining the butter and powdered sugar on their own to formulate a buttercream

Step 2: When the cranberries had softened, let cool for a few minutes before blending into a puree. In the mean time, add vanilla to buttercream.

Step 3: Once both mixtures are complete, make sure both are roughly the same temperature before folding into one another.

Step 4: Store while making cookies.

• 1/2 cup butter, softened

• 1/4 cup sugar (50g)

• 1/4 cup brown sugar (55g)

• 1/4 tsp ground sage

• 1/8 tsp salt

• 1/4 tsp baking powder

• 1 egg yolk

• 1 1/2 cup flour (180g)

• 2 tbsp finely chopped fresh sage

Step 1: Preheat oven to 350 degrees Farenheit

Step 2: Combine both sugars and sage, rubbing them together with clean and/ or gloved hands to ensure a better flavor.

Step 3: Separately, combine the butter with the sugars, and then the egg yolk.

Step 4: Add the dry ingredients together in another bowl.

Step 5: Combine both mixtures to form cookie dough.

Step 6: Take the dough and roll it to the thickness of 1/8" or 1/16" and cut out equal circles, flowers, or other shapes that are no more than 2" in diameter.

Step 6: Bake all cookies till slightly golden, roughly 10 minutes.

Assembly:

1. Once the cookies are completely cool, add the buttercream to half of the cookies.

2. By means of a spoon and knife for evenness, or a piping bag, make sure the ratio between frosting and cookies is preferable to taste.

3. Refridgerate as assembly is being complete to regulate any warmth left in the cookies that may melt the frosting down.