Highlight your favorite fruits with these tasty thumbprint cookies.
What You Need
Original recipe yields 30 servings
1 cup 2 sticks unsalted butter, room temperature
2/3 cup granulated sugar
2 large egg yolk s
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 teaspoon salt
1/2 cup assorted stone fruit jam such as peach, apricot or plum
Reynolds® Pan Lining Paper
Add To Shopping List
Reynolds® is a registered trademark of Reynolds Consumer Products LLC
Let's Make It
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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.