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.
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
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
2 tablespoons powdered sugar
How to Make It
Preheat oven to 325°.
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.
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.)
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.
these cookies were excellent - ease of preparation, taste, appearance. will definitely make again and keep in my saved file. one caveat, these sweets do not keep well. the filling weeps and the cookie becomes gummy, best to serve and eat same day.
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