Jam Filled Thumbprint Cookies recipe

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Ingredients

1 cup unsalted butter, room temperature
⅔ cup granulated sugar
2 large egg yolks
1 ½ teaspoons vanilla extract
2 cups all-purpose flour
¾ teaspoon salt
½ cup assorted stone fruit jam such as peach, apricot or plum
Reynolds® Parchment Paper

Nutrition Info

120.1 calories
carbohydrate: 14.6 g
cholesterol: 29.9 mg
fat: 6.5 g
fiber: 0.2 g
protein: 1.1 g
saturatedFat: 4 g
servingSize: -
sodium: 59.7 mg
sugar: 7.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 450 degrees F. Line a baking sheet with Reynolds® Parchment Paper.

  2. Beat together butter and sugar with an electric mixer until light and fluffy, about 3 minutes, stopping once or twice to scrape down the sides of bowl with a rubber spatula. Beat in egg yolks and vanilla extract. Reduce mixer speed and add flour and salt and mix until just incorporated.

  3. Form dough into 1-inch balls and arrange on prepared baking sheet. Using your thumb, flatten balls slightly to make an indentation in the center of each cookie. Bake cookies for 8-10 minutes or until bottoms are just golden.

  4. Remove baking sheet from oven. Fill each indentation with a heaping 1/2 teaspoon of jam. Bake for an additional 5 to 6 minutes, or until the edges of cookies are lightly golden. Transfer cookies to wire racks to cool.

Recipe Yield

30 cookies

Recipe Note

Highlight your favorite fruits with these tasty thumbprint cookies.

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