Recipes

4 cups flour
1 T. plus 1 t. baking powder
1/2 t. salt
1 cup butter or margarine, softened
1 t. vanilla
1 cup sugar
3 eggs
Milk
About 2 cups (10 oz.) white sesame seeds

Stir together flour, baking powder and salt; set aside. In large bowl of mixer, cream butter. Beat in vanilla and sugar until fluffy. Add eggs one at a time, beating well after each. (Mixture may look curdled at this point.) At low speed, gradually mix in flour mixture just until smooth. Chill dough in bowl in refrigerator about 20 minutes, turning occasionally.
Preheat oven to 350°. Have ready: about 1 inch milk in small bowl and the sesame seeds spread on large sheet of waxed paper. On lightly floured surface, shape about 1/4 cup dough at a time into 10 inch rope, 1/2 inch in diameter. Cut ropes in 2 inch pieces (dough is delicate; handle gently). With one hand, place several pieces of dough in milk. With other hand, lift out one at time onto sesame seeds. Roll to coat well. Place 1 inch apart on foil-lined cookie sheets.
Bake for 20 to 22 minutes, or until golden brown. Remove sticks to racks to cool. Makes about 96.