From the kitchen of Kate Bencker. These little buttery
cookies are sandwiched by a ginger filling. They're a
nice addition to a Christmas cookie tray. This is a
Martha Stewart recipe.
Beat on med-high speed until light & fluffy (3-4 min):
1 c (2 sticks) unsalted butter, softened
1/2 c confectioners' sugar
1/4 tsp salt
1 tsp pure vanilla extract
On low, add:
2 c plus 2 Tbsp flour
Mix just until combined.
Shape into 3/4-inch balls (chill dough if too sticky).
Place sanding sugar in shallow bowls. Roll each ball
in sanding sugar, and place on parchment-lined
baking sheets, spacing 1 inch apart.
Bake @ 350, 15-18 min.
Edges will be lightly golden.
Cool completely on a wire rack.
Spread 2 cookies with just enough filling to allow
them to stick together.
Makes about 2 dozen
Beat by hand or with an electric mixer on medium high
speed until smooth:
4 Tbsp unsalted butter, softened
2 tsp finely grated peeled fresh ginger
1 c confectioners' sugar
1 Tbsp honey
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