I can’t remember the first time I made these. I make them every year – and now, on the verge of cookie month, when I went to look up the recipe here, I couldn’t believe I haven’t shared it yet. Sorry, guys.
For fans of the sweet-tart, these are it – a double whammy of pucker, with a layer of cranberries suspended in lemon filling. A smattering of coconut adds some sweet chewiness. I like that I can make them ahead of time and stack them in the freezer – in fact, freezing them first makes it easy to cut them cleanly, and they thaw nicely while sitting out on a plate. All they need is a shake of icing sugar.
Sorry to keep this short and sweet, but it’s important that you have this recipe ASAP.