This post appears in Make Meal Magic

Prep Time: 20 minutes Cook Time: 15 minutes Makes: 30 cookies

This recipe is a great way to celebrate stone fruit season, which peaks from June to September! Plus, lining a baking sheet with parchment paper means you can keep the focus on eating delicious cookies, and not on post-baking clean-up or sticky jam. With parchment paper, you can ensure the cookies easily lift off the baking sheets and that no baked-on jam remains behind.

Ingredients:
1 cup (2 sticks) 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

Prep:

1. PREHEAT oven to 375 degrees F. Line a baking sheet with Reynolds® 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 your 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:

1. BAKE cookies for 8 to 10 minutes or until bottoms are just golden.
2. REMOVE baking sheet from oven. Fill each indentation with a heaping 1/2 teaspoon of jam.
3. BAKE for an additional 5 to 6 minutes, or until the edges of cookies are lightly golden. Transfer cookies to wire racks to cool.

Reynolds Kitchen Tip: Lining a baking sheet with parchment paper means you can keep the focus on eating delicious cookies, and not on post-baking clean-up. With parchment paper, you can ensure the cookies easily lift off the baking sheets and that no baked-on jam remains behind.

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