Total Time
3hrs 45mins
Prep 45 mins
Cook 3 hrs

A trusted recipe which has always been part of my Christmas cookie selection. They keep well and also freeze well. If you store them in a cookie tin, they will be crisp. If you store them in a tupperware type container they will be soft.Adapted from a womens magazine years ago.

Ingredients Nutrition

Directions

  1. Cream butter& sugar together until light& fluffy.
  2. Add the egg and both extracts and beat well to combine.
  3. Sift dry ingredients together and gradually add to the wet ingredients and mix thoroughly.
  4. Cover dough and chill in refrigerator 2 hours.
  5. Preheat oven to 350°F.
  6. Form dough into a 1 inch balls and roll the balls in sesame seed to coat.
  7. Center each ball with a blanched almond, pressing the almond slightly to make sure it adheres to the cookie.
  8. Bake for 10 minutes until lightly golden.
  9. DO NOT BROWN.
  10. Cool on baking racks.

Reviews

(1)
Most Helpful

These were just sugar cookies with sesame seeds. I was hoping for more umph. They DID all get eaten, though! :)

Jane Cisluycis December 20, 2007

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