From the kitchen of Kate Bencker
Beat until light & fluffy (3-4 min):
1 c (2 sticks) butter, softened
1/2 c confectioner sugar
1/4 tsp salt
Add:
1 tsp vanilla
On low, add:
2 c plus 2 Tbsp flour
Mix just until combined.
Shape into 3/4-inch balls. Chill dough if too sticky.
Roll each ball in colored sugar sprinkles.
Use silicone baking mats or parchment paper.
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.
Ginger Filling:
Beat until smooth:
4 Tbsp butter, softened
2 tsp finely grated peeled fresh ginger
1 c confectioner sugar
1 Tbsp honey
Makes about 2 dozen cookies
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