Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Toasted sesame seeds 1 c Sugar
2 1/4 c All-purpose flour, sifted 2 ea Eggs
1 ts Baking powder 1 ts Vanilla extract
1/2 ts Baking soda 1 ea Egg yolk
1 1/2 c Vegetable Shortening

Mix the egg yolk with 1 teaspoon of water.
Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
Prepare sesame seeds. Reserve 1/4 cup to garnish cookies, coarsely grind
remaining seeds.
Combine ground sesame seeds, sifted flour, baking powder and baking soda
in a bowl.
In a mixing bowl, cream shortening and sugar until fluffy. Add eggs one at
a time and beat until smooth after each addition. Add vanilla and stir to
combine.
Add dry ingredients to creamed mixture a little at a time and mix until
well combined. Dough will be moist and pull away from sides of the bowl.
Dust a work surface with about 1/4 cup flour. Knead the dough to form a
smooth ball. To shape each cookie, roll 1 tablespoon of dough into a ball.
Press lightly with palm of your hand on cookie sheet.
Place cookies 3 inches apart on cookie sheets; freeze for 20 minutes.
Brush cookies with egg wash. Press reserved sesame seeds into dough.
Bake for 15 - 20 minutes or until lightly browned. Remove and allow to
cool. Store in airtight cookie tin for up to 2 weeks.
Makes 50 cookies.
From The Gazette, 91/02/13.

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