Beat until light & fluffy (3-4 min):<\/p>\n
1 c (2 sticks) butter, softened<\/em><\/strong><\/p>\n 1\/2 c confectioner sugar<\/em><\/strong><\/p>\n 1\/4 tsp salt<\/em><\/strong><\/p>\n Add:<\/p>\n 1 tsp vanilla<\/strong><\/em><\/p>\n On low, add:<\/p>\n 2 c plus 2 Tbsp flour<\/em><\/strong><\/p>\n Mix just until combined.<\/p>\n Shape into 3\/4-inch balls. Chill dough if too sticky.<\/p>\n Roll each ball in\u00a0colored sugar sprinkles.<\/em><\/strong><\/p>\n Use silicone baking mats or parchment paper.<\/p>\n Bake @ 350, 15-18 min.<\/p>\n Edges will be lightly golden.<\/p>\n Cool completely on a wire rack.<\/p>\n Spread 2 cookies with just enough filling to allow them to stick together.<\/p>\n Beat until smooth:<\/p>\n 4 Tbsp butter, softened<\/strong><\/em><\/p>\n 2 tsp finely grated peeled fresh ginger<\/strong><\/em><\/p>\n 1 c confectioner sugar<\/strong><\/em><\/p>\n 1 Tbsp honey<\/strong><\/em><\/p>\n Makes about 2 dozen cookies<\/p>","protected":false},"excerpt":{"rendered":" Kate Bencker<\/p>\n","protected":false},"author":1,"featured_media":2717,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"pgc_sgb_lightbox_settings":"","footnotes":""},"categories":[9,19],"tags":[38,409,222,265,106,606,607],"class_list":["post-2716","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cookies","category-shapedcookies","tag-cookie","tag-filling","tag-ginger","tag-kate-bencker","tag-recipe","tag-sandwich-cookie","tag-sprinkles","latest_post"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\tGinger Filling:<\/h4>\n