These are very nice cookies for several reasons. Although a little tricky to make, the recipe makes 3 1/2 dozen, so your effort is well rewarded. They are a little fancier than average and they are very good keepers. The only downside is that no matter how careful you are, you will find sesame seeds on your counter two days after baking day.
1 cup shortening
1 cup sugar
2 teaspoons vanilla
1/2 cup milk
4 cups flour
2 teaspoons baking powder
Pinch of salt
1 cup sesame seeds (Seek out large bags in the Indian section of the grocery store. The minuscule bottles in the spice rack are astronomically priced)
small amount of milk to roll cookies in
Combine shortening and sugar, add vanilla. Add eggs and mix til smooth. Alternate combined ingredients with milk. Roll dough into logs about 2 inches long. Here is where a technique specific to this cookie comes into play.
Set up an assembly line with your dough, a shallow bowl with an ounce or so of milk and a dish with the sesame seeds.
After forming the 2 inch log, dip your fingertips into the milk and roll the cookie to give the dough a very slight coating of milk. This serves as the glue to make the sesame seeds stick.
Roll the cookie in the seeds.
To speed up the process I form several cookies and then roll them in the seeds. You might want to do this whole process near the sink because you will need to rise your hands as you alternate between steps.
Bake at 350 degrees for 15 minutes. Yum!