At home with Kerrygold
Kerrygold Jam Drop Cookies
Ingredients
- For the cookies:
- 225g Kerrygold Pure Irish Salted Butter
- 140g caster sugar
- 1 egg yolk (M)
- 1 dash vanilla essence
- 280g plain flour
- 2 tsp cornflour
- 1 pinch salt
- 100g berry jam
- For the icing:
- 150g icing sugar
- 2 tbsp water
Directions
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)
- 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
