250gm butter,diced at room temperature
50gm icing sugar,sifted
1 tsp vanilla essence
240gm plain flour,sifted
100gm bake-stable jam of you choice
1. Beat butter,icing sugar and vanilla essence in a electric mixer with beater on medium speed until light and creamy. Mix in the sifted ingredients on lowest speed until mixture is well combined and smooth. Do not overmix.
2. Spoon mixture into a piping bag fitted with a 1cm-wide fluted piping nozzle. Pipe 3cm-wide rosettes 3cm apart on ungreased oven trays. Make a depression in the centre of each cookies. Fill each depression with jam by piping or with a ball of pineapple filling. Bake in a preheated oven at 160c for 15 mints or until firm and golden. Thoroughly cool cookies on a wire rack before storing in an airtight container.