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Almond-sesame cookies.

Toasted almond butter flavors these. About 1-1/4 cups whole blanched almonds 1/2 cup each granulated sugar and firmly packed brown sugar 1/2 cup (1/4 lb.) butter or margarine 1 large egg 1-1/4 cups whole-wheat flour 1 teaspoon baking soda 1/4 teaspoon salt 2/3 cup sesame seed

Put 1 cup almonds in a 9-inch square pan. Bake in a 350[deg.] oven until golden, about 10 minutes. Whirl nuts to a smooth paste in a food processor or blender. In a large bowl, beat almond butter, granulated sugar, brown sugar, and butter until well mixed. Beat in egg to blend. Stir together flour, baking soda, and salt; slowly beat into sugar mixture.

Shape dough into 1-inch balls; roll in sesame seed. Set balls 2 inches apart on 3 ungreased baking sheets, 12- by 15-inch size. Place 1 almond on center of each ball. Bake in a 375[deg.] oven until cookies are browned, about 12 minutes (for even browning, alternate pan positions halfway through baking).

With a spatula, transfer cookies to racks to cool. Serve, or pack airtight for up to 2 weeks. Makes about 36.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Jul 1, 1985
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