It’s Christmas time and I always look forward to baking these almond sesame thumbprint cookies. What I love about it is the buttery dough (like short bread) flavored with almond extract. The coating of sesame seeds add crunch and nuttiness. When filled with raspberry and apricot preserves, it’s just cookie heaven!
The most important tip for baking this cookie is not to over bake them as they turn dry easily. Make sure you watch and check it at 12 minutes, it won’t brown much. In fact, you will only see a slight hint of light brown on the top.