Ingredients:

Cookie:

• 1-¾ cups butter (3 1/2 cubes)

• 1-cup sugar

• 4 tablespoons baking powder

• 2 teaspoons vanilla extract

• 4 eggs, beaten

• 6 cups flour

Topping:

• 1 1/2 cups sesame seeds

• 1 egg yolk, beaten

• 2 teaspoons milk

• 1/2 teaspoon sugar  

Directions:

• Using electric mixer, cream butter, sugar, eggs, and vanilla.

• Mix dry ingredients in separate bowl.

• Add egg mixture to dry ingredients, blending well. Add 1 tablespoon of milk at a time if dough is too dry. Dough should be pliable but very dense.

• Scoop out portions of dough about the size of a small lemon.

• Roll into 8 – 10 inch thin, long ropes. Ropes should be no thicker than a pencil or a woman’s “pinkie” finger.

• Shape into twists.

• Dip tops of twists in bowl of sesame seeds; shake off excess seeds.

• Place twists on greased cookie sheet.

• Combine beaten egg yolk, 2 teaspoons milk, and 1/2 teaspoon sugar.

• Brush/dab each twist with egg yolk mixture.

• Bake at 350 degrees for 20 – 25 minutes; tops should be a light, toasty brown. Be careful not to over brown or burn the cookies.

• Cool thoroughly; store in airtight container.

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