Jam Filled Thumbprint Cookies
- Prep Time: 20 minutes
- Cook Time: 8 - 16 minutes
- Servings: 30 cookies
- Course: Dessert
Highlight your favorite fruits with these tasty thumbprint cookies.
- 1 cup (2 sticks) unsalted butter, room temperature
- 2/3 cup granulated sugar
- 2 large egg yolks
- 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® Parchment Paper
Preheat oven to 350 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.
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