50g black cherry spread (either homemade or commercial)
Black Vanilla Icing:
200g confectioner’s sugar
1 tsp natural vanilla flavoring
Black food dye
Dairy-free milk, adjusted for consistency
Creating the Cookies:
Combine the cold butter and sugar in a bowl. Whisk until you achieve a smooth, pale consistency.
Gradually introduce the flour, blending until a solid dough forms. If the mixture is too rigid, moisten it with a touch of ice-cold water. This mixture can be kneaded either by hand or with a kitchen machine.
Encase the dough in cling wrap and refrigerate to set for around 40-60 minutes.
As the dough sets, begin heating your oven to 180°C. Also, prepare a baking sheet by lining it with parchment paper.
After refrigeration, roll the dough on a floured surface until it’s roughly 1.5 cm thick. Using a cookie cutter, shape the cookies and arrange them on your prepared sheet. For half the batch, craft spaces for eyes and a nose.
Position the cookies in the oven’s center and bake for about 10-12 minutes. For even browning, consider rotating the tray midway.
Once baked to perfection, let the cookies cool slightly on the baking sheet. Later, transfer them to a cooling rack.
Icing & Decoration:
In a bowl, blend the confectioner’s sugar, vanilla, and dairy-free milk. Aim for a paste-like consistency, similar to toothpaste.
For cookies with faces, dip their tops into the icing. Let any excess drip off, then let them dry.
To a portion of the icing, add black food dye. Fill this colored icing into a piping bag. Use this to draw the mouth and other facial features.
Filling & Assembly:
Gently smear or pipe the cherry jam onto cookies without icing faces.
Pair each jammed cookie with an iced one, pressing gently to make a sandwich. Be cautious with the jam to prevent it from seeping out.