Sesame Thumbprints   From The Cookie Party Cookbook: The Ultimate Guide to Hosting a Cookie Exchange St. Martin's Press/Macmillan by Robin Olson (www.cookie-exchange.com) This is a delightful and different twist on the thumbprint cookie. The sesame seeds add a unique crunch and flavor.

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2 cups (4 sticks) butter, softened
½ cup sugar
2 teaspoons almond extract
4 cups all-purpose flour
1 teaspoon salt
1/3 cup sesame seeds

About 1½ cups fruit preserves of your choice

In a large bowl, cream the butter. Gradually add the sugar and beat until light and fluffy. Add the almond extract, flour, and salt and mix well. Wrap the dough in plastic wrap and chill for at least 1 hour.

Preheat the oven to 400°F/200°C. Lightly grease the baking sheets.

Shape the dough into 1-inch balls and roll in the sesame seeds. Place the balls, 2 inches apart, on the prepared baking sheets. Flatten the cookies slightly, and make an indentation in the center with your thumb. Fill the centers with preserves.

Bake the cookies for 12 to 15 minutes. Transfer to wire racks to cool. Store in airtight containers.   Makes about 36 cookies