Apricot Sesame Cookies

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

This recipe is a favorite of mine to make for special occasions.  The cookies freeze beautifully, so they can conveniently be made ahead of time.  Substitute peach, strawberry or raspberry jam if you like.

Jeanne Allen Webster, New York

Apricot Sesame Cookies Recipe

Apricot Sesame Cookies

1 cup butter, softened

½ cup sugar

1 tsp. almond extract

2 cups flour

½ tsp. salt

¼ cup plus 3 Tbsp. sesame seeds

6 Tbsp. apricot jam

Preheat oven to 400F.   In large bowl, cream butter and sugar until light and fluffy.  Beat in extract.  Combine flour and salt; gradually add to the creamed mixture and mix well.

Roll into 1-inch balls: roll in sesame seeds.  Place 2-inches apart on ungreased baking sheets.

Using the end of a wooden spoon handle, make a 3/8 inch deep indentation in the center of each ball.  Fill with jam.  Bake at 400F. for 10 to 12 minutes or until lightly browned.  Remove to wire racks to cool.

 

(Recipe for Apricot Sesame Cookies was in Taste of Home Cookies and Bars magazine, display until June 11, 2012 issue)

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