Recipe courtesy of Sam Carroll
and
Cody Carroll
Mayhaw Thumbprint Cookies with Cream Soda Glaze
- Level: Easy
- Total: 1 hr 50 min (includes cooling and drying time)
- Active: 30 min
- Yield: 36 cookies
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- Level: Easy
- Total: 1 hr 50 min (includes cooling and drying time)
- Active: 30 min
- Yield: 36 cookies
Ingredients
Thumbprint Cookies:
1 cup (2 sticks) unsalted butter, softened
One 3.9-ounce package instant chocolate pudding mix
1 large egg
2 cups all-purpose flour
1/2 teaspoon kosher salt
3/4 cup granulated sugar
1/2 cup mayhaw preserves
Cream Soda Glaze:
1 cup powdered sugar
2 tablespoons cream soda
Directions
- For the thumbprint cookies: Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper.
- Cream butter and pudding mix together in a large bowl until light and fluffy, then beat in the egg. Add the flour and salt, beating at low speed until a dough forms.
- Put granulated sugar on a plate. Roll the batter into 1-inch balls, then roll through the sugar and place on the lined cookie sheet. Make a thumbprint in the center of each.
- Bake until firm to the touch, 15 to 18 minutes. Transfer cookies to a cooling rack immediately and let cool completely.
- Fill each thumbprint with the preserves.
- For the cream soda glaze: Whisk together powdered sugar with the cream soda in a small bowl until smooth, white and shiny. Drizzle glaze criss-crosses over the cookies and let dry completely, about 20 minutes.
