Sesame Cookies

Directions

1. Preheat the oven to 350° F. Line 3 cookie sheets with parchment paper. Set aside.
2. In a medium bowl, combine the flour, baking powder, and salt. Stir to mix thoroughly. Reserve.
3. Heat a large nonstick fry pan over a medium heat. When the pan is hot add about a third of the sesame seeds. Toast lightly, shaking the pan frequently and tossing the seeds a few times to toast them evenly. When you smell the irresistibly nutty aroma of the seeds, transfer them to a large plate or shallow dish and set aside to cool. Repeat until all of the sesame seeds are toasted. Set aside.
4. In the bowl of an electric mixer, cream the shortening and sugar on medium speed until light and fluffy. Reduce the speed to the lowest setting and add the eggs one at a time. Mix each egg in thoroughly before adding the next one. Add the vanilla extract and mix until smooth. (Don’t worry if the mixture appears to curdle; this will be corrected in the next step.)
5. Gradually add the flour mixture to the bowl and continue to beat on low just long enough to blend the dry ingredients into the wet.
6. Spoon a generous tablespoon of dough into the palm of your hand and roll the dough between your two palms into an elongated football shape about 2½ inches long and 1 inch wide. Roll the cookie lightly in the sesame seeds to coat on all sides. Place onto the lined cookie sheet. Continue with the rest of the dough, spacing the cookies about 2 inches apart.
7. For best results bake one sheet at a time in the top third of the oven until deep golden brown, between 20 and 25 minutes, rotating the cookie sheet front-to-back after the first 10 minutes of baking. When the cookies are done, remove the cookie sheet to a cooling rack and allow the cookies to cool completely before transferring them to an airtight container lined with wax paper.