Cookie Dough
280-300gm plain flour
60g icing sugar
240gm butter
1 tsp vanilla essence
3 tbsp blueberry jam, beat well (I used SMUCKERS)
Glazing
120gm(1 cup) icing sugar
1-2 tbsp water
a drop of colouring of your choice (optional)
In a bowl, mix in buttercup with icing until well combined, there is no need to beat it until fluffy. Add in vanilla essence and mix well. Then add in the flour bit by bit and fold in. Make it into a dough.
Preheat oven at 180C. Place a baking paper on a baking pan. Take a marble size or more of dough and make it into a round shape. Place it on the pan. Do the same until the dough finishes. Place your thumb in the middle of the dough and press it so there is a dent in the middle. Do the indentation with the rest of the balls as well. Place a bit of jam in the dented area of each cookie dough. Bake for about 15 to 17 mins. Leave to cool.
For the glaze: Place the icing sugar in a bowl, mix in 1 tbsp water and stir, if too thick, add another tbsp of water. Mix well. Add a drop of the colouring of your choice. Place in a piping bag or I used a sealable plastic bag. Cut the tip and slowly drizzle the icing in a zig-zag motion on the cookie. The icing will set in 10mins. Store in an air-tight container.
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