Thumbprint Cookies

Yield: 24 cookies

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

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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.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 108Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 18mgSodium: 43mgCarbohydrates: 10gFiber: 1gSugar: 4gProtein: 2g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.