21/2 cups (625 ml) icing sugar

1/2 cup (125 ml) unsalted butter, softened

1 teaspoon (5 ml) vanilla extract

In a bowl, beat all ingredients at low speed with an electric mixer until smooth.

To fill cookies, shape 5 to 7.5-ml (1 to 1½-teaspoon) balls of filling. Place a ball on a cookie of your choice (butter, chocolate or gingerbread). Cover with a second cookie and press together.

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