The Great Cookie Experiment – Apricot Sesame Cookies
I’ve featured several thumbprint style cookies on this blog, each one unique in flavor and look. This one just adds to the fact that the thumbprint cookie can have an almost endless array off flavors and still be fabulous. This cookie in particular is attractive, and has an Asian flare. I would definitely use at a dessert for an Asian dinner party of some kind. The sesame seeds make it look pretty enough to serve for a fancy occasion.
I tried a couple of variations when I made this cookie. The recipe doesn’t specify whether the sesame seeds should be toasted or not, but the accompanying picture suggests that they shouldn’t be. I ran out of untoasted sesame seeds, however. I did have a bottle of toasted sesame seeds on hand, and finished up the batch with those. Most of my friends liked the toasted sesame seeds better. I found, however, that the toasted sesame seeds weren’t as pretty. They didn’t coat the cookie dough as uniformly, and the darker color affected the overall appearance. If this was for a fancy party, I don’t think I would use the toasted sesame seeds.
As usual, finding jam that didn’t have high fructose corn syrup was a challenge. Even some of the more expensive “gourmet” style jams had it! I finally found a jam that worked, and it tasted just fine, but if you run into difficulty, you can simply make your own jam. With Cornaby’s Jam in a Jiffy you can just use some frozen apricots (or fresh if they’re in season) and make some low-sugar/heat-stable jam in minutes.
This would be another check plus for the book!
Apricot Sesame Cookies
1 cup butter, softened
½ cup sugar
1 tsp almond extract
2 cups flour
½ tsp salt
¼ cup plus 3 Tbl sesame seeds
6 Tbl apricot jam (Or Cornaby’s spreads!)
In a large bowl, cream the butter and sugar until light and fluffy. Beat in extract. Combine flour and salt-gradually add to the creamed mixture. 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, make a 3/8 inch deep indentation in the center of each ball. Fill with jam. Bake at 400 for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield 4 dozen.