Glitter-Ball Cookies for Hanukkah

INGREDIENTS

1 cup (2 sticks) unsalted butter, softened

1/2 cup confectioners' sugar, sifted

1/4 teaspoon salt

1 teaspoon vanilla extract

2 cups plus 2 tablespoons all-purpose flour

Sanding sugar, in three shades of blue

White chocolate, chopped then melted

METHOD

1. Preheat oven to 350 degrees.

2. Beat butter, confectioners' sugar, and salt with an electric mixer on medium-high speed until pale and fluffy, 3 to 4 minutes.

3. Beat in vanilla and mix until incorporated.

4. Reduce speed to low; add flour, and mix just until combined.

5. Cover and chill dough for 30 minutes.

6. Shape into 1/2-inch balls.

7. Place sanding sugar in shallow bowls and roll each ball in alternating colors.

8. Place on parchment-lined baking sheets, spacing 1 inch apart.

9. Bake until edges are lightly golden, 15 to 18 minutes.

10. Let cookies cool completely on a wire rack.

11. Melt chopped white chocolate in a double boiler over gently simmering water or in a glass bowl using a microwave at 50% power in 15 second increments until done.

12. Spread 2 cookies with just enough filling to allow them to stick together.

13. Cookies can be stored in an airtight container at room temperature up to 3 days.