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Sesame Sweets

Becky Luigart-Stayner
Yield 2 dozen (serving size: 1 cookie)
Sweet treats made from sesame seeds are common to Makar Sankrat/Pongal celebrations. Traditionally, these cookies are made by encasing the filling in the dough and dropping them into hot oil to fry. This version, similar in concept to a thumbprint cookie, is baked and just as tasty.

Ingredients

  • Filling:
  • 1/4 cup slivered almonds, toasted
  • 1/4 cup packed brown sugar
  • 2 tablespoons sesame seeds, toasted
  • 2 1/2 tablespoons honey
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • Dough:
  • 2 cups sifted cake flour (about 7 ounces)
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1/4 cup chilled butter, cut into small pieces
  • 4 to 5 tablespoons ice water
  • Cooking spray
  • 2 tablespoons powdered sugar

Nutrition Information

  • calories 81
  • caloriesfromfat 33 %
  • fat 3 g
  • satfat 1.1 g
  • monofat 1.3 g
  • polyfat 0.4 g
  • protein 1.1 g
  • carbohydrate 12.9 g
  • fiber 0.4 g
  • cholesterol 5 mg
  • iron 0.8 mg
  • sodium 40 mg
  • calcium 8 mg

How to Make It

  1. Preheat oven to 325°.

  2. To prepare filling, combine first 7 ingredients in a food processor; pulse 6 times or until combined and almonds are finely chopped. Remove almond mixture from food processor; set aside. Wipe processor bowl and blade with a paper towel.

  3. To prepare dough, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, granulated sugar, and salt in a food processor; pulse 3 times. Add butter; pulse 4 times or just until combined. Add ice water, 1 tablespoon at a time, pulsing just until combined. (Mixture may appear crumbly but will stick together when pressed between fingers.)

  4. Shape dough into 24 balls. Place dough 2 inches apart on a baking sheet coated with cooking spray. Press thumb in center of each ball to form an indentation. Fill each indentation with about 1 teaspoon almond mixture. Bake at 325° for 20 minutes or until set. Remove from pan, and cool completely on a wire rack. Sprinkle with powdered sugar.