Title: Sesame Apricot Thumbprints
Categories: Cookie Holiday
Yield: 40 Servings
| 3/4 | c | Butter |
| 1/4 | c | Brown sugar |
| 1 | | Egg |
| 2 | c | Flour |
| 1 | ts | Almond extract |
| 1/4 | ts | Salt |
| 5 | tb | Sesame seed |
| 3/4 | c | Apricot preserves |
Toast sesame seeds. In large mixer bowl beat butter and brown sugar and egg
with an electric mixer on medium speed till light and fluffy. Beat in the
flour, almond extract and salt till well combined. Shape into 1 - inch
balls, roll in sesame seeds. Place balls 1 1/2 inches apart on lightly
greased cookie sheets. Flatten cookies slightly and indent centers with
thumb; fill with preserves or other jam or jelly, using about 1/2 t for
each. Bake in a 350 oven about 8 mins or till edges are firm. Cool cookies
on wire racks. By Griff[SMTP:wgriffin@ix.netcom.com] on Aug 10, 1997