Sesame Cherry Cookies
- 1 C butter, room temperature
- 1/4 C sugar
- 1 tsp almond extract
- 2 C unsifted all-purposed flour
- 1/4 tsp salt
- 1/2 C sesame seeds
- 1/3 C (give or take) candied cherry halves
Preheat oven to 400º. In a large mixing bowl, cream together the butter and sugar until fluffy. Add almond extract, flour, and salt and continue beating until the dough is well-mixed. Do not over-mix the dough. Wrap the dough in plastic wrap and chill it for at least an hour. Chill your cookie sheet, as well. Pour sesame seeds into a bowl. Once the dough is chilled , shape the dough is 1 inch balls. A melon baller or a teaspoon are great to use to help shape uniform cookies.
Roll the balls in the sesame seeds. Place the cookies 1 – 2 inches apart on an ungreased cookie sheet. If the dough begins to warm up, pop the dough and the cookies in the refrigerator to cool it off. You will probably need two cookies sheets to hold all the cookies.
Press a candied cherry half into the center of each cookie. Bake for 9-11 minutes; the cookies will spread a bit but should not brown.
When done, remove from the oven and let the cookies rest on the sheet for 2-3 minutes before transferring to a wire rack to cool.
I got about 22 cookies out of this....I think I would definitely double it next time.
Now a word about sesame seeds. Y'all probably know this already, but when you go to the spice aisle to buy sesame seeds it's over 4 bucks for a bottle (about 1.8oz). But if you go to the Hispanic section where they have all those little packages of spices, it's considerably cheaper. It was 77 cents for 1.25 oz at the store I was at. Guess which one I chose!
Holy Rip-off, Batman!