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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 Reynolds® Parchment Paper

Nutrition Info

120.1 calories carbohydrate: 14.6 g cholesterol: 29.9 mg fat: 6.5 g fiber: 0.2 g protein: 1.1 g saturatedFat: 4 g servingSize: - sodium: 59.7 mg sugar: 7.9 g transFat: : - unsaturatedFat: : -

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.

30 cookies

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