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1
Mix the butter and sugar in a large mixing bowl.
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2
Mix in the egg yolk and vanilla.
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3
Sift in the flour and stir in gently, using your hands to form it onto a ball of soft dough.
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4
Wrap dough in plastic wrap and put it in the fridge for 30 minutes to an hour to chill/rest.
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5
Take dough out, cut in half, take one half and roll out on a floured surface.
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6
Cut shapes and place on baking sheets.
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7
Bake at 180C for 10-12 minutes.
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8
You may need to turn the tray around if obe side is getting darker than the other.
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9
Remove to a wire rack to cool.
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10
Repeat with the rest of the dough.
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11
Once cool, make the glace icing by putting the sugar in a bowl, add the colouring, then gradually adding the water, stirring.
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12
Adjust with a little more water or sugar if needed to make a smooth, glossy but not too runny icing.
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13
To flood the cookies, put the icing ib a piping bag with a very small round hole in the tip.
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14
'Draw' around the outline of the cookie, then fill the inside of those lines with icing.
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15
Place mini marshmallows for eyes, while icing is still wet.
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16
Allow to set dry before using black icing to finish details like eyes and mouths.
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17
*To make different colour icing, simply divide the icing sugar in required number of bowls with drops of colouring in separate bowls, mix up with teaspoons of warm water, one at a time until the desired consistency is achieved.
