![](https://cdn.statically.io/img/www.allrecipes.com/thmb/QI5Dsx3gF-384F7pFDfo0XPvKtA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6070152-3d51f20d40e04c46ad2294f722f5e6fc.jpg)
Ingredients
-
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
-
1 sheet 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.
Nutrition Facts (per serving)
120 | Calories |
7g | Fat |
15g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 30 | |
Calories 120 | |
% Daily Value * | |
Total Fat 7g | 8% |
Saturated Fat 4g | 20% |
Cholesterol 30mg | 10% |
Sodium 60mg | 3% |
Total Carbohydrate 15g | 5% |
Dietary Fiber 0g | 1% |
Total Sugars 8g | |
Protein 1g | 2% |
Calcium 5mg | 0% |
Iron 0mg | 2% |
Potassium 12mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.