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 caloriescarbohydrate: 14.6 gcholesterol: 29.9 mgfat: 6.5 gfiber: 0.2 gprotein: 1.1 gsaturatedFat: 4 gservingSize: -sodium: 59.7 mgsugar: 7.9 gtransFat: : -unsaturatedFat: : -
Directions Jam Filled Thumbprint Cookies
Directions
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Preheat oven to 450 degrees F. Line a baking sheet with Reynolds® Parchment Paper.
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.
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.
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.