Categories: Cookies 
      Yield: 50 servings 
  
    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.