1. In a medium bowl, gently whisk together your flour, salt, baking powder. Set aside and start creaming your butter and sugars together in a bowl. 
2. Cube your chilled butter and toss in a standing mixer bowl. On low speed, cream your butter until it is a whipped texture. 
3. Add in your sugars and mix on medium speed until creamed together. Make sure all butter is evenly blended into the sugars. 
4. Add two eggs and almond extract to the creamed butter and mix on medium-high speed. Pour in your flour mixture in 1/3 portions, waiting to make sure the flour mixture is incorporated completely before adding more. 
5. Once your mixture is fully blended together, remove mixing bowl from the stand mixer. Add in your chopped peanuts to the batter. Using a wooden spoon, mix everything into the dough.
6. Prepare a baking sheet with parchment paper. Using a small ice cream scoop, scoop about 2 tbsp of dough into your hand, roll and You want to make sure there is about 2 inches of space in between each cookie, so they don’t touch as they bake and spread.  press your thumb into each dough to create a spot to put the jelly filling. 
7. Scoop 1 tbsp jelly filling into each thumbprint. Take another scoop of dough, roll into a ball and flatten with hands to place on top of each cookie. Using the back of s forth a fork, lightly press the top of each cookie, make crisscross imprint in each cookie. Place on prepared baking sheet a couple inches apart and place in freezer for 30 minutes to chill. 
8. While the cookies are chilling, preheat your oven to 375℉. After your cookies are chilled, place the cookies in the oven and bake for 20-22 minutes, until golden brown on the top. Remove from the oven and let cool for 10 minutes and make the icing.

Peanut butter and Jelly Icing

1. Get out two small bowls to make your peanut butter and jelly icing. Add 1/2 cup powdered sugar to each bowl. Next add 1 tbsp milk to each bowl. Add 1/2 tbsp of peanut butter to one bowl and 1/2 tbsp of blueberry preserves to the other bowl. Stir to combine. To thin, add milk 1 tsp at a time. To thicken, add a little more powdered sugar until you have reached a thicker consistency. It should still be thin enough to drizzle.
2. After the cookies have cooled a bit, drizzle icing over each cookie in a criss-cross pattern. Let sit for 5-10 minutes so the icing sets and then enjoy!