Delicious cookies for the holidays!! Peanut Butter and Jelly Thumbprint cookies; so good the adults may not share!
Ingredients
½ cup unsalted butter, softened
¼ cup light brown sugar, packed
1 large egg, divided
½ teaspoon almond extract
1 cup all-purpose flour
¼ teaspoon kosher salt
1 cup chopped peanuts
3 Tablespoons red jelly
3 Tablespoons green jelly
Instructions
In a large mixing bowl, blend butter, sugar, egg yolk and almond extract. Add in flour and salt until completely combined. Shape dough into 1 inch balls.
In a small bowl, whisk egg white until frothy. Place chopped nuts into a separate small bowl.
Dip each ball into egg white then roll in nuts (pressing gently so they stick). Place on a parchment paper lined baking sheet. Using thumb, gently press the center of each cookie to make an indent. Place about a teaspoon of jelly into each indent.
Bake in a 350 degree oven for 12-14 minutes, until nuts begin to brown. Cool completely. Store in airtight container at room temperature for about 5 days. ENJOY.
Notes
When it comes to jelly, less is more in this recipe. One teaspoon may not sound like a lot, but I promise you it's plenty for each cookie. Too much jelly will spill out and burn as the cookies bake.
To make evenly shaped cookies, use a tablespoon to evenly measure the dough into one inch balls. You can also use a food scale, if you have one.
These are such fun Christmas cookies for the kids to help with! They will love making the thumbprints and spooning in the jam.