Highlight your favorite fruits with these tasty thumbprint cookies.
Preparation Time
20 mins
Cooking Time
6 mins
Total Time
26 mins
Calories
120 Calories
Recipe Instructions
Step 1
Preheat oven to 450 degrees F. Line a baking sheet with Reynolds® Parchment Paper.
Step 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.
Step 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.
Step 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.
Ingredients
2 cups all-purpose flour
1 ½ teaspoons vanilla extract
¾ teaspoon salt
1 sheet Reynolds® Parchment Paper
2 large egg yolks large egg yolks
⅔ cup granulated sugar
1 cup unsalted butter, room temperature
½ cup assorted stone fruit jam such as peach, apricot or plum
