Homemade Thumbprint Cookies

Preheat oven to 350 F. Line a baking sheet with parchment paper.

In a large bowl, using an electric mixer, beat butter and sugar until smooth. Add the egg yolk and vanilla extract and beat until combined.

In a separate bowl, whisk together the flour and salt. Add the flour mixture to the batter and beat just until combined. If the batter is too soft to roll into balls, refrigerate for about 30 minutes.

In a small bowl, whisk the egg white until frothy. Place the finely chopped peanuts on a plate. Roll the dough into 1 inch balls. Taking one ball of dough at a time, dip first into the egg white and then lightly roll in the peanuts. Place on the prepared baking sheet spacing about 1 inch apart.

Moisten your thumb with water, and gently press the center of each ball, making an indentation about 1/2 inch wide and inch deep then fill the indentation with about 1/2 teaspoon of jam.

Bake for about 10-15 minutes, or until cookies are set and the nuts have nicely browned. Remove from oven and place on wire rack to cool. Enjoy with your family.