Jam Filled Thumbprint Cookies You Have To Try

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Jam Filled Thumbprint Cookies

"Highlight your favourite end result with these tasty thumbprint cookies."

Ingredients :

1 cup unsalted butter, room temperature
2/3 cup granulated sugar
2 huge egg yolks
1 half of teaspoons vanilla extract
2 cups all-reason flour
3/four teaspoon salt
1/2 cup assorted stone fruit jam together with peach, apricot or plum
Reynolds® Parchment Paper

Instructions :

Prep : 20M	Cook : 30M	Ready in : 26M

Preheat oven to 450 tiers F. Line a baking sheet with Reynolds(R) Parchment Paper.
Beat collectively butter and sugar with an electric powered mixer until mild and fluffy, about three minutes, stopping a few times to scrape down the sides of bowl with a rubber spatula. Beat in egg yolks and vanilla extract. Reduce mixer velocity and add flour and salt and mix till just integrated.
Form dough into 1-inch balls and set up on organized baking sheet. Using your thumb, flatten balls barely to make an indentation in the center of every cookie. Bake cookies for eight-10 minutes or till bottoms are simply golden.
Remove baking sheet from oven. Fill every indentation with a heaping half teaspoon of jam. Bake for an additional five to 6 mins, or until the edges of cookies are lightly golden. Transfer cookies to cord racks to chill.

Notes :

Line a baking sheet with Reynolds® Parchment Paper for easy submit-baking cleanup.

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