You can never have too many Christmas Cookies, especially when they're as good as these! Jelly Thumbprint Cookies are packed with peanuts and a sweet jelly center. They're so delicious you're going to want to keep them all to yourself!
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.
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.
Once cooled, transfer the thumbprint cookies to an airtight container. They'll keep well at room temperature for about 5 days.
These are such fun Christmas cookies for the kids to help with! They will love making the thumbprints and spooning in the jam.