In the bowl of a stand mixer fitted with the paddle attachment cream the butter & sugar until fluffy.

Add the egg & vanilla extract. Beat until combined.

Sift in the flours, baking powder, salt, 1 teaspoon lemon zest & nutmeg. Mix until dough comes together, about 60 seconds.

Shape dough into a disc, wrap in plastic & refrigerate until chilled, about 2 hours.

When ready to roll out, preheat the oven to 350(f) degrees. Line two baking sheets with parchment paper.

On a lightly floured surface roll out dough to a 1/4 inch thick rectangle. Using your desired cookie cutter, cut out 24 cookies & transfer to prepared baking sheets.

Bake for 8 to 10 minutes, until the edges are golden.

In a separate small mixing bowl stir together cranberry sauce & remaining lemon zest.

Once the cookies are cool enough to handle, evenly spread the sauce on half of the cookies. Top with remaining cookies to create a sandwich & dust with powdered sugar.