This recipe was inspired by this years Martha Stewart Holiday Cookie Magazine.
I thought they were super pretty and they were really good! so I gave my little twist to them.
No matter which Holiday you celebrate (or if you like me, you celebrate 2 holidays in december) you can change color to coordinate with your colors.
I’m making them for Chanukah this year with Blue and Silver Sanding Salt.
Cookie Ingredients
1 Cup (2 sticks) unsalted butter, softened
1/2 cup powder sugar, sifted
1/4 teaspoon salt
1 teaspoon pure vanilla extract
2 cups plus 2 tablespoon organic (unbleached) flour
Creamy Ginger Filling
4 tablespoons salted butter, softened (you can use unsalted if you prefer)
1/2 teaspoon of Ginger
1 cup of powder sugar, sifted
1 tablespoon of honey
Cookie Instruction
1. Preheat oven to 350 degrees. Beat Butter, powder sugar and salt with an electric mixer on medium-high speed until pale and fluffy. Beat in vanilla. Reduce speed to low, add flour, and mix until combined.
Shape into 1/2 inch balls (if dough is stick you can chill in the refrigerator).
Roll each ball in sanding sugar
Place on cookie sheet about an inch a part pressing down slightly.
Bake 15 to 18 minutes, rotating half way through. Edges should be lightly golden. Let cookies cool completely on a wire rack.
Filling Instructions
Beat all ingredients until smooth. Filling can be stored in an airtight container in the refrigerator for 3 days.
Spread 2 cookies with just enough filling to allow them to stick together.
Enjoy!
I love this!! Decorative, simple… and sounds SO DELICIOUS
Those are stunning. I am definitely making them.
I doubt these would be edible if I attempted them, but I must give it a go. How can I turn down cookie balls?