Jam Filled Thumbprint Cookies

Highlight your favorite fruits with these tasty thumbprint cookies.


  • 1 cup 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(R) Parchment Paper


  1. Preheat oven to 450 degrees F. Line a baking sheet with Reynolds(R) Parchment Paper.
  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.
  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.
  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.

Source: Allrecipes.com

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