This cookie is only about 1.5 inches tall. I use a confectioner's glaze icing very similar to Toba Garrett's. Whenever I fill in a small area (see the 2 white sections above the bow), I get these annoying little airbubbles when the icing dries. I've tried taking a toothpick and closing the bubble up - messes up the icing because it's already crusted, and if I dab in a little extra icing to cover the hole, you see the outline of dab.
Please, can anyone help?!?
I don't know.........I've never used an icing like this.....maybe you could tap the cookie once you ice it?? Kinda like you would do with a cake pan before baking......kinda tap it a couple times bringing all the air to the surface??? don't know if that would just mess up your decorations though.....the cookie looks beautiful though
Looks like air bubble is your enemy 
The reason why you got air bubbles on your cookies is because of air. Are you mixing your icing with an electric mixer? If you have a free standing mixer use the paddle, not the whip.
When your icing is mixed, tip the bowl to a 45 degree angle, take a large spatula and stir it slowly in a back and forth motion. This should eliminate most of the bubbles.
When you add the liquid to create your flow consistency icing let the icing sit, well sealed, for an hour or so. If a pesky bubble shows up on your cookie, take a tooth pick and pop it, before it get dried.
This should works for you.
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