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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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:
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 |
cooking spray |
2 tablespoons powdered sugar |
Directions:
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.
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