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Almond Sesame Cookies
From Dorothy McNett's recipes at www.dorothymcnett.com. So many variations for almond cookies, popular world-wide. For Asian cookies, press them out quite flat so they will be crispy. And for European style keep them thicker. Be creative with the fork pattern on the top,and if you have some cookie presses they can also be used.
1 1/4 cups unbleached all purpose flour
Whisk together the flour, baking powder, and salt and set aside. In separate bowl, cream the butter and sugar until light and fluffy. Beat in the egg, and then beat in the almond paste and sesame seeds. Slowly stir in the dry ingredients to make a stiff dough. If time allows, chill the dough up to 30 minutes to make it easier to work with. Preheat oven to 375 degrees. Shape dough into 1 inch balls, and place them 3 inches apart on a baking sheet lines with a silicone baking mat or parchment paper. Use fork to make criss-cross to flatten. Bake 10-12 minutes.
Recipe created 1999-11-07.