Best 2 Mayhaw Thumbprint Cookies With Cream Soda Glaze Recipes

Indulge in the delightful symphony of flavors with our "Mayhaw Thumbprint Cookies with Cream Soda Glaze" recipe! These cookies are a harmonious blend of sweet and tangy, with a soft and chewy interior encased in a delectable glaze. The unique combination of mayhaws and cream soda creates an unforgettable taste experience that will leave you craving more. Whether you're a seasoned baker or just starting out, this recipe is sure to become a favorite in your kitchen. So, let's dive into the world of culinary artistry and embark on a journey to create these irresistible treats!

Check out the recipes below so you can choose the best recipe for yourself!

THUMBPRINT COOKIES

Thumbprint Cookies image

Fill these classic Thumbprint Cookies with any preserves that strike your fancy. Some would say you cant have a great cookie platter without Thumbprint Cookies.

Provided by My Food and Family

Categories Baking Ingredients

Time 1h10m

Yield Makes about 5 doz. or 30 servings, 2 cookies each.

Number Of Ingredients 8

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup (1-1/2 sticks) butter, softened
1 cup sugar
2 tsp. vanilla
2-1/4 cups flour
1/2 tsp. baking soda
1 cup PLANTERS Chopped Pecans
1-1/4 cups raspberry preserves

Steps:

Heat oven to 350°F. Beat cream cheese, butter, sugar and vanilla with mixer until blended. Add flour, baking soda and pecans; mix well. Refrigerate 30 min.
Shape dough into 1-inch balls. Place, 2 inches apart, on baking sheets. Indent centers.
Bake 10 min. Fill each cookie with about 1 tsp. preserves. Bake 8 to 10 min. or until golden brown. Cool on baking sheets 2 min. Remove to wire racks; cool completely.

Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 85 mg, Carbohydrate 24 g, Fiber 1 g, Sugar 16 g, Protein 2 g

PERFECT THUMBPRINT COOKIES

Perfect Thumbprint Cookies image

My mother, Pauline, made really nice thumbprint cookies, but I never wrote down her recipe. I knew the ingredients, but unless you have the right proportions, you won't get that perfect melt-in-your-mouth texture. So, I did an image search and found a recipe that looked very similar, credited to a great-grandma named Mitzi. Since my last name is Mitzewich, that pretty much sealed the deal. In case you can't decide between a shortbread-focused cookie and a more jammy one, here's how to make both.

Provided by Chef John

Categories Desserts Cookies Thumbprint Cookie Recipes

Time 50m

Yield 20

Number Of Ingredients 11

Ingredients

1 stick unsalted butter, at room temperature
⅓ cup unsifted powdered sugar
1 teaspoon vanilla extract
⅛ teaspoon almond extract
¼ teaspoon fine salt
1 large egg yolk
1 ¼ cups all-purpose flour
⅓ cup white sugar, or as needed
½ cup fruit jam, divided
1 cup powdered sugar, or as needed
1 tablespoon milk, or as needed

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Mix butter and powdered sugar together with a rubber spatula until creamy. Add vanilla extract, almond extract, salt, and egg yolk. Mix with the spatula. Add flour and blend until just combined.
Use a sorbet scoop to portion dough into 1/2-ounce (1-tablespoon) balls. Roll balls in a plate of white sugar to coat; roll again between your palms. Place several inches apart on a silicone-lined baking sheet. Flatten balls lightly with your fingers.
To make shortbread cookies with a little jam, poke a well into each cookie using the end of a thick wooden spoon dusted with powdered sugar or using one of your fingers. Fill cookies with fruit jam. Tap baking sheet against the counter to let jam settle.
Bake in the preheated oven until tops are barely blonde and bottoms are slightly golden, about 15 minutes. Let cool on a wire rack before icing.
Meanwhile, mix powdered sugar with a little milk until you have a consistency that will hold its shape when piped. Pipe icing on top of cookies in a zigzag pattern. Let sit for 15 minutes before serving.
For a more jam-forward cookie, press your thumb into the cookies to make large, shallow indentations. Spoon in jam. Tap baking sheet against the counter.
Bake until not quite golden brown, about 15 minutes. Let rest on pan for 5 minutes before transferring a wire rack. Dust with powdered sugar.

Nutrition Facts : Calories 138.9 calories, Carbohydrate 22.8 g, Cholesterol 22.5 mg, Fat 4.9 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 3 g, Sodium 33.2 mg, Sugar 15.1 g

Tips:

Use fresh mayhaws. Fresh mayhaws will give your cookies the best flavor. If you can't find fresh mayhaws, you can use frozen or canned mayhaws, but the flavor will not be as good.
Don't overmix the dough. Overmixing the dough will make your cookies tough. Mix the dough just until it is combined.
Chill the dough before baking. Chilling the dough will help the cookies hold their shape and prevent them from spreading too much.
Use a cookie scoop to portion the dough. A cookie scoop will help you get evenly sized cookies. You can also use two spoons to portion the dough, but be sure to scoop the dough evenly.
Make sure the oven is preheated before baking the cookies. A preheated oven will help the cookies bake evenly.
Don't overbake the cookies. Overbaked cookies will be dry and crumbly. Bake the cookies just until they are set and the edges are just starting to brown.
Let the cookies cool completely before glazing them. If you glaze the cookies while they are still warm, the glaze will run off.

Conclusion:

These mayhaw thumbprint cookies with cream soda glaze are a delicious and easy-to-make treat. They are perfect for any occasion, and they are sure to be a hit with your family and friends. So next time you have a hankering for something sweet, give these cookies a try!