INGREDIENTS:
- • 1 cup butter, softened
- • 1/2 cup sugar
- • 1 tsp almond extract
- • 2 cups all-purpose flour
- • 1/2 tsp salt
- • 1/4 cup plus 3 tbsp Anandham Sesame seeds
- • 6 tbsp apricot jam
Instructions:
In a large bowl, cream butter and sugar until light and fluffy. Beat in the almond extract.
Combine flour and salt; gradually add to the creamed mixture and mix well. Roll into 1 inch balls; roll
in Anandham sesame seeds. Place them 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 in with jam.
Bake the cookies at 400° for 10 to 12 minutes or until lightly browned. Remove to wire racks to cool.
Store the cookies in an airtight container.
TIP:
Substitute peach, strawberry or raspberry jam according to your preference.