2½ c flour
½ t salt
1 c butter, room temperature
1 c powdered sugar
2 t vanilla extract
chocolate sprinkles
In a medium bowl, whisk together the flour and salt; set aside. Pour chocolate sprinkles into a small bowl; set aside.
Cream together the butter, powdered sugar and vanilla on medium high speed, until light and fluffy. On low speed add flour mixture, increase the speed to medium high and beat for 1-2 minutes until a dough forms.
Roll a tablespoon of dough into a ball and then roll it in the chocolate sprinkles and place on parchment paper lined baking sheet. Make a slight indentation on the tops of all the cookies. Bake at 350 degrees for 10 minutes, then make a deeper indentation in the middle and bake for an additional 8 minutes. The cookies should not brown. Place cookies on wire rack to cool completely before frosting.
4 T butter, at room temperature
1 1/2 c powdered sugar
1/3 c Dutch process cocoa powder
4 T whole milk
½ t vanilla
Beat butter on medium-high speed until light and creamy. Reduce speed to low, add powdered sugar and cocoa powder; mix until combined, then beat until smooth. Add milk and vanilla; beat until light and fluffy.
Pipe frosting into the middle of each cookie. Store leftovers in an airtight container at room temperature for up to 5 days.
