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Apricot Sesame Cookies

This recipe is a favorite of mine to make for special occasions. The apricot cookies freeze beautifully, so they can conveniently be made ahead of time. Substitute peach, strawberry or raspberry jam if you like.
  • Total Time
    Prep: 25 min. Bake: 10 min./batch
  • Makes
    4 dozen


  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup plus 3 tablespoons sesame seeds
  • 6 tablespoons apricot jam


  • In a large bowl, cream butter and sugar until light and fluffy. Beat in extract. Combine flour and salt; gradually add to the creamed mixture and mix well.
  • Roll into 1-in. balls; roll in sesame seeds. Place 2 in. apart on ungreased baking sheets.
  • Using the end of a wooden spoon handle, make an 3/8-in. deep indentation in the center of each ball. Fill with jam. Bake at 400° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts
2 each: 145 calories, 9g fat (5g saturated fat), 20mg cholesterol, 129mg sodium, 16g carbohydrate (7g sugars, 0 fiber), 2g protein.
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Average Rating:
  • Nancy
    Dec 17, 2020

    mine spread out flat while baking. the dough seemed fine and I thought I measured everything carefully. I made the dough yesterday, kept in fridge so I can't double check easily. I'm wondering if I didn't actually add two cups of flour. did they work fine for others?

  • N-H
    Jun 26, 2012

    No comment left

  • GooFan
    Jun 1, 2012

    No comment left

  • tatjana
    Nov 30, 2011

    No comment left

  • devinsoma
    Dec 18, 2010

    I have made these several times and I always come home with an empty cookie tray. I also replace the almond extract with other extracts to compliment the jam in the center.

  • mmeisen
    Sep 21, 2009

    No comment left