| 1 | Mix the egg yolk with 1 teaspoon of water. |
| 2 | Preheat oven to 350 degrees. |
| 3 | Line 2 cookie sheets with parchment paper. |
| 4 | Prepare sesame seeds. |
| 5 | Reserve ?cup to garnish cookies, coarsely grind remaining seeds. |
| 6 | Combine ground sesame seeds, sifted flour, baking powder and baking soda in a bowl. |
| 7 | In a mixing bowl, cream shortening and sugar until fluffy. |
| 8 | Add eggs one at a time and beat until smooth after each addition. |
| 9 | Add vanilla and stir to combine. |
| 10 | Add dry ingredients to creamed mixture a little at a time and mix until well combined. |
| 11 | Dough will be moist and pull away from sides of the bowl. |
| 12 | Dust a work surface with about ?cup flour. |
| 13 | Knead the dough to form a smooth ball. |
| 14 | To shape each cookie, roll 1 tablespoon of dough into a ball. |
| 15 | Press lightly with palm of your hand on cookie sheet. |
| 16 | Place cookies 3 inches apart on cookie sheets; freeze for 20 minutes. |
| 17 | Brush cookies with egg wash. |
| 18 | Press reserved sesame seeds into dough. |
| 19 | Bake for 15 - 20 minutes or until lightly browned. |
| 20 | Remove and allow to cool. |
| 21 | Store in airtight cookie tin for up to 2 weeks. |
| 22 | Makes 50 cookies |
