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Jam Filled Thumbprint Cookies

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Recipe Summary Jam Filled Thumbprint Cookies

Highlight your favorite fruits with these tasty thumbprint cookies.

Ingredients | Donaire Inoue Highlights

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

Directions

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.

Info | Donaire Inoue Highlights

prep: 20 mins cook: 6 mins total: 26 mins Servings: 30 Yield: 30 cookies

TAG : Jam Filled Thumbprint Cookies

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