Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup confectioners
- 1/4 teaspoon es salt
- 1 teaspoon pure vanilla extract
- 2 cup plus 2 tablespoons all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup confectioners
- 1/4 teaspoon es salt
- 1 teaspoon pure vanilla extract
- 2 cup plus 2 tablespoons all-purpose flour
- 4 tablespoon unsalted butter, softened
- 2 teaspoon finely grated peeled fresh ginger
- 1 cup confectioners
- 1 tablespoon honey
Preparation
Baking Directions:
We used sanding sugar in shades of silver and blue — the perfect palette for a Hanukkah celebration or New Year’s party.
1.Preheat oven to 350 degrees.
Beat butter, confectioners' sugar, and salt with an electric mixer on medium-high speed until pale and fluffy, 3 to 4 minutes, scraping down side of bowl as necessary.
beat in vanilla.
Reduce speed to low; add flour, and 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.
2.Bake, rotating sheets halfway through, until edges are lightly golden, 15 to 18 minutes.
let cookies cool completely on a wire rack.
Spread 2 cookies with just enough filling to allow them to stick together.
Creamy ginger fillingBeat all ingredients by hand or with an electric mixer on medium high speed until smooth.
Tips:
Cookies can be stored in an airtight container at room temperature up to 3 days.
Filling can be stored in an airtight container in the refrigerator up to 3 days.
