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Apricot Sesame Cookies

"This recipe is a favorite of mine to make for special occasions. The cookies freeze beautifully, so they can conveniently be made ahead of time. Substitute peach, strawberry or raspberry jam if you like."
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Ingredients

35 m servings
Original recipe yields 24 servings

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Directions

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  • Prep

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  1. In a mixing bowl, cream butter and sugar. Beat in extract. Combine the flour and salt; gradually add to the creamed mixture.
  2. Roll into 1-in. balls, then roll in sesame seeds. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Fill with jam. Bake at 400 degrees F for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

Reviews

Read all reviews 6
  1. 8 Ratings

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Most helpful positive review

OH MY GOD! This has to be one of the best cookies I have ever tasted! And that's a LOT of cookies over 50+ years! SOOOO Wonderful, but very addictive.. the sesame seeds just add such a great f...

Most helpful critical review

Dry and not very tasty. Will not make again.

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OH MY GOD! This has to be one of the best cookies I have ever tasted! And that's a LOT of cookies over 50+ years! SOOOO Wonderful, but very addictive.. the sesame seeds just add such a great f...

These cookies were really good. They are a nice change from the usual cookies. The only thing I would do differently is bake them on waxed paper since they stuck pretty badly from the jam meltin...

Very good and quite simple to make. I used salted butter and wish I would have used UNSALTED butter. It didn't detract from the taste or texture, just after a few days tasted a little bit like s...

These cookies are awesome! I used margarine instead of butter, and I had no almond extract so I used vanilla extract. I also just mixed in the sesame seeds before separating the dough into littl...

This is the exact recipe I make every year for Christmas! I got this from Taste of Home Magazine YEARS ago. I do use a variety of fruit fillings and double up on the almond extract. I don't meas...

Dry and not very tasty. Will not make again.