• In the bowl of a stand mixer fitted with the paddle attachment, beat butter and confectioners’ sugar at high speed until creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in vanilla.
• In a medium bowl, whisk together flour, cinnamon, ginger, cardamom, salt, allspice, and pepper. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Turn out dough onto a work surface, and roll into a 2/-inch- thick log (about 5¼ inches long). Wrap tightly in plastic wrap, and refrigerate for at least 2 hours.
• Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
• Cut log into ¼-inch-thick slices, and place 1 inch apart on prepared pans.
• Bake until edges are lightly browned, 8 to 10 minutes. Let cool on pans for 2 minutes. Remove from pans, and let cool completely on wire racks.
• Spoon Vanilla Bean Frosting into a pastry bag fitted with a small petal piping tip (Ateco#120). Pipe frosting in a zigzag pattern onto each cookie. Garnish with cinnamon, if desired. Store in an airtight container for up to 4 days.

Vanilla Bean Frosting:

• In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium speed until smooth and creamy. With mixer on low speed, add confectioners’ sugar alternately with cream, beginning and ending with sugar, beating until well combined after each addition and stopping to scrape sides of bowl. Beat in vanilla bean paste. Increase mixer speed to high, and beat until pale and fluffy, 1 to 2 minutes. Use immediately.