Source: Holiday Cookies, December 2010
- 4 tablespoons unsalted butter, softened
- 2 teaspoons finely grated peeled fresh ginger
- 1 cup confectioners' sugar, sifted
- 1 tablespoon honey
Beat all ingredients by hand or with an electric mixer on medium high speed until smooth.
Filling can be stored in an airtight container in the refrigerator up to 3 days.