Cranberry Sandwich Cookies

Ingredients:

• 2/3 cup granulated sugar
• 1/3 cup + 1/4 cup dried cranberries
• 1 cup premium flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt + another pinch
• 4 tablespoons chilled unsalted butter, cut into pieces, + 2 tablespoons room temperature butter
• 1 tbsp. of confectionery fat
• 1 large egg
• 1 tbsp cranberry juice cocktail
• 1.5 tsp vanilla extract
• 8 drops of gel food coloring
• 110 g of cream cheese at room temperature
• 1 cup powdered sugar

Preparation:

1. In a food processor, combine granulated sugar and 1/3 cup dried cranberries and pulse until finely ground. Add flour, baking powder, and 1/4 teaspoon salt; pulse to combine. Add chopped butter and shortening; pulse until the mixture resembles coarse meal.
2. In a small bowl, combine the egg, cranberry juice, 1 teaspoon vanilla extract, and food coloring; add to a food processor and pulse until combined. Transfer to a bowl, cover with plastic wrap, and refrigerate for 1 hour.
3. Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line two baking sheets with parchment paper. Drop 1 heaping teaspoon of batter onto each sheet, spacing it 1.5 inches (4 cm) apart. Bake, rotating the sheets halfway through, until the cookies are set, 16-18 minutes. Let cool on the sheets for 5 minutes, then transfer the cookies to wire racks to cool completely.
4. Meanwhile, prepare the filling.:
   
   Using a mixer on medium-high speed, beat the cream cheese, room-temperature butter, and the remaining 1/2 teaspoon vanilla extract until smooth, about 3 minutes. Add the powdered sugar; mix on low speed until fully incorporated, then increase the speed to high and beat until fluffy, another 2 minutes. Chop the remaining 1/4 cup dried cranberries; fold into the filling along with a pinch of salt. Pinch two filled cookies together in the middle.