Step 1

Preheat oven to 350°. Place a rack in the center of the oven.

Step 2

In a large skillet, add the sesame seeds and on medium heat, lightly toast them. Keep moving the pan around as they’re getting a little color, you don’t want them to get too brown. Turn them out onto a parchment lined baking tray to cool.

Step 3

Line two more baking sheets with parchment paper and set aside.

Step 4

In a large bowl, whisk together the flour, salt and baking powder.

Step 5

In another large bowl, by hand or with an electric mixer, beat together the butter and sugar until smooth and fluffy. Add in the vanilla and mix to combine.

Step 6

Add in the flour mixture a little bit at a time. Scrape bottom and sides of bowl to combine well. Add in the milk a tablespoon at a time, until you have a soft dough.

Step 7

Dump out the dough onto a clean work surface. Work the dough just a bit until it is smooth and cohesive, adding a little flour if it’s needed to bring the dough together.

Step 8

Wrap the dough in plastic and rest for 30 minutes at room temperature

Step 9

Roll the dough into ropes that are approximately ¾ inch thick. Brush with egg wash and roll them in the toasted sesame seeds. Cut into 1 – 2 inch pieces depending how big you want your cookies to be.

Step 10

Space out the cookies 1-inch apart on the baking sheets (depending on how you cut them, this should make about 22-24 cookies).

Step 11

Bake for 20-25 minutes, or until they’re golden brown.