Kerrygold Jam Drop Cookies

Ingredients

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For the Cookies:

Preheat your oven to 190°C/170C Fan/ Gas 5
In a mixing bowl, cream the Kerrygold butter and sugar together until it is light and pale in colour
Scrape down the sides and add the egg yolk and vanilla. Then mix to combine.
In a separate bowl, sieve in the flour, corn flour and salt.
Add the dry ingredients to the wet ingredients and mix until fully combined, leaving a soft dough.
Divide the dough into 24 balls (you can freeze the dough at this point if you wish to make a smaller batch)
Roll the dough between your hands to smooth out and place these balls on lined baking trays. Allow some distance between each cookie as they will spread during cooking
Using the back of a teaspoon or a clean thumb, press into the center of each cookie leaving a large indent. This will hold your jam (Make sure there are no cracks as the jam will leak out)
Place these into the fridge for 30 minutes to firm up or in the freezer for 10 minutes
Once rested and cold, spoon some berry jam into the center of each cookie
Place these into the pre heated oven and bake for 11 minutes
Once lightly golden brown, remove from the oven and allow to cool (Please take care at this point as the jam is extremely hot)

For the Icing:

While the cookies are cooling, whisk together the icing sugar and water to make a thick paste
Using a fork you can drizzle the icing over the cooled down cookies and serve

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