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Makes 3 dozen cookies
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Sesame Almond Thumbprints

Contributed by: NAPSA

Great Baking With The Kids (NAPSA) - Baking with kids helps to promote family traditions and build loving memories of little hands at work. It's also an important learning experience, improving math and reading skills, teaching team work and an understanding of food. For children, the kitchen is a place where ground rules need to be established, chiefly in safety.

  • Be sure to ask Mom's or Dad's permission to use the kitchen.

  • Always ask for help when using the oven, cooktop, microwave or knives.

  • Always wash hands with soap and water before starting.

  • Assemble ingredients and equipment before starting.

  • Be sure to keep kid-friendly pot holders available.

The bakeware to use should be durable and designed for easy handling and cleaning. A great choice is T-Fal's Patisserie, crafted of heavy-gauge aluminum in a light gray nonstick inside and out. The nonstick coating offers unsurpassed releasability, so cakes, cookies, muffins and other goodies pop out of pans without sticking.

Cleanups are a breeze with Patisserie, washing up effortlessly in soap and warm water or in the dishwasher. Here is a prize-winning recipe from T-Fal's 2002 Perfect Baker Contest winner Mindee Perdue . See also: Cream Cheese Ginger Muffins


  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup unsalted butter
  • 1/4 cup unsalted crunchy almond butter
  • 1/4 cup tahini (sesame seed paste)
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1/2 cup light brown sugar
  • 1/2 cup sugar
  • 2 tablespoons sesame seeds
  • 1 egg
  • 2 cups sliced raw almonds
  • Granulated sugar, for rolling cookies
  • 1 cup raspberry preserves


Preheat oven to 350 F. Line baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking powder and salt and set aside.

In a large mixing bowl, cream together butter, almond butter, tahini, extracts, and sugars. Stir in sesame seeds and 1/2 of the dry ingredients. Add the egg; mix well. Add the rest of the dry ingredients and stir just until mixed. Form the dough into 1" round balls and roll in the sliced almonds, pressing to adhere. Then, roll in the granulated sugar and place on two T-Fal Patisserie nonstick baking sheets. Make a thumbprint in the center of each cookie and fill with 1/4 teaspoon raspberry preserves.

Bake for 13-15 minutes or until edges are lightly browned. Transfer to a cooling rack.

Serving Size: Makes 3 dozen cookies



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