Red Currant Jelly

Great, now I can make Mom's Christmas Swedish Jelly Cookies This should make about 2 dozen cookies. 1 cube(cup) softened room temperature butter 1/4 cup sugar 1/4 teaspoon Almond extract 1 egg yolk, save egg white in small bowl for later 1 cup flour 1 cup crushed almonds (I usually get the slivered almonds and use a rolling pin to crush them) Mint jelly Nuts.com Red Currant jelly 1. Mix flour, sugar, almond extract, egg yolk, and butter together in bowl until it is like a brick mortar. 2. Roll into small balls about 3/4" in size 3. Dip each ball in egg white 4. Roll balls in nuts and place on lightly greased cookie sheet 5. Bake at 350f for 5 minutes then pull out sheet and push down in centers with spoon 6. Bake another 10 minutes 7. Let cool and fill centers with 1/2 teaspoon jelly. I like to fill some with Nuts.com Red Currant Jelly and some with green mint jelly for a Christmas touch just like mother did. Merry Christmas and Enjoy :) Shelf Life is about 60 seconds in my house :) Note: Transcribed from her own hand written recipe and with some clarification, this is my late mother Beatrice Iola Baugher-Hart's recipe that is my absolute favorite cookie and I have loved for many years. I added the Almond extract and she added the love. A little back story about these cookies. When I was in military boot camp back in the 60's during Christmas time my mother decided to send me a Folgers's coffee can full of these as a present. We were not supposed to receive food items at that time so when my commander found out about it he made me stand at attention and stuff my mouth with as many of these cookies as I could along with his help of course. He then told me that I could not stand at ease and leave until I could whistle the company song while he relentlessly yelled in my face. That took about an hour or so but they were sure good cookies and I do not remember a word of what he yelled. Thanks mom and God Bless you.