Norwegian Jelly Cookies
While mint or currant jelly is traditional, you can use any type you like. If you want to try a cross-cultural experience, use jalapeño jelly. Spicy, but delicious!
INGREDIENTS | YIELDS 24 COOKIES
- 1/3 cup unsalted butter
- 1/3 cup brown sugar
- 1 egg, separated
- 1 cup all-purpose flour
- 1 cup chopped nuts
- Mint jelly or currant jelly
Preheat oven to 350°F. Lightly grease baking sheets.
Cream butter and sugar until light and fluffy. Blend in egg yolk, then flour.
Roll dough into 1" balls. Dip balls in egg white, then roll in nuts.
Place on baking sheet; press down centers with your finger to form a hollow. Bake 8 minutes.
Remove from oven; press down hollow again. Bake 10 more minutes.
Fill centers with jelly before serving.
If you want to store any type of thumbprint cookie for more than a couple of days, don’t fill them with jelly. Freeze the cookies between layers of wax paper until you are ready to serve them. Thaw them a few minutes in a warm oven and then put the jelly into the indentation. The jelly stays fresh, the cookie stays crisp, and everyone is happy.