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 other thing that I love about this cookie is it’s a refreshing break from anything with chocolate.  Also, they keep well and are sturdy enough to travel.  Sounds perfect for gifting right?

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.

Print Recipe
Almond Sesame Thumbprint Cookies with Jam Filling
Course
Dessert
Prep Time 30 minutes
Cook Time 40 minutes
Servings
about 2 dozen
Ingredients
  • 1 cup unsalted butter softened at room temperature
  • 1/4 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • raw sesame seeds (not toasted)
  • raspberry preserves
  • apricot preserves
  • 1 tsp almond extract
  • more softened butter for greasing
Course Dessert
Prep Time 30 minutes
Cook Time 40 minutes
Servings
about 2 dozen
Ingredients
  • 1 cup unsalted butter softened at room temperature
  • 1/4 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • raw sesame seeds (not toasted)
  • raspberry preserves
  • apricot preserves
  • 1 tsp almond extract
  • more softened butter for greasing
Instructions
  1. Lightly grease 3 large cookie sheets with softened butter. Beat 1 cup softened butter in a large bowl until creamy on medium speed. Add sugar in 2 batches, beating after each addition. Beat together until color turns light. Add in almond extract, flour and salt. Beat until well-combined. Wrap the dough with plastic wrap and refrigerate for 45 minutes.
  2. Take dough out of refrigerator. Preheat oven to 400ºF degrees. Place sesame seeds in a small shallow bowl. Rub a little flour in your hands and shape dough into balls about 1 inch in size. Roll each ball in sesame seeds. Place dough on the greased baking sheets 2 inches apart. Using a flat spatula, flatten dough slightly. Use the back of a 1/4 teaspoon measuring spoon and indent centers. Fill centers with 1/4 rounded tsp of apricot and and raspberry preserves.
  3. Bake cookies in the middle rack, 1 sheet at a time at 400ºF degrees for 12-14 minutes. Cookies will not brown much. Do not overbake as it will get dry. Let cool in wire racks.
  4. Store in covered container lined with wax paper or parchment paper.
Share this Recipe