Preheat oven to 375F. Put plump raisins in boiling water for 5 minutes. Drain on paper towels. Cream room temperature butter and gradually add sugar. Beat until light. Add beaten egg. Stir in raisins and lemon juice. Fill pastry-lined tart tins with a teaspoon of the mixture (about 1/3 full). Bake for 15 to 20 minutes.
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
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
Thoroughly stir together flour, anise, baking powder, and slat and
set aside. Using a small sharp knife peel a thin layer of zest
(without white membrane) from the entire lemon. Combine lemon zest
and sugar in a food processor fitted with a steel blade. Process
until zest is very finely minced. Add shortening and butter to
the processor and process for one minute. Add egg yolk and vanilla
and process 20 seconds longer. Add dry ingredients and continue
processing just until they are blended.
Divide dough in half and place each portion between large sheets
of waxed paper and roll out to 1/8 inch thick. Check the underside
of the dough to check for any creases. Slide dough onto a large
tray or baking sheet and refrigerate for 15 minutes, or until the
dough is chilled and slightly firm.
Preheat oven to 375 degrees F. Lightly grease several baking
Work one half of the dough at at time. Turn the dough over and
peel the sheet of wax paper off of the dough and replace the paper
loosely. Then turn the dough right side up. Peel off and discard
the top sheet of paper. Using assorted 2 1/4 to 3″ cookie cutters
cut out cookies.
Place in the oven and bake for 8-10 minutes or until just brown
ant the edges. Remove from the oven and let stand for 3 minutes.
Transfer to wire racks and let stand until cooled completely.
Sprinkle cookies with the decoration mixture.