Jam Filled Thumbprint Cookies

By Reynolds Kitchens(R)

4.62 / 5

20min

6min

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1 cup unsalted butter room temperature
⅔ cup granulated sugar
2 egg yolks large
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