|Orange rind||2 Tablespoon, grated|
|Sifted all purpose flour||3 Cup (48 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Baking powder||2 Teaspoon|
|Butter||3⁄4 Cup (12 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Honey||3⁄4 Cup (12 tbs)|
|Sesame seeds||3 Tablespoon|
Sift together flour, baking powder, salt, and nutmeg.
Cream the butter until soft, then work in sugar, a little at a time, until light and fluffy.
Finally, stir in orange rind.
Beat egg and milk together slightly.
Mix into sugar butter combination alternately with the flour mixture.
Dust your hands with a little flour, pinch off pieces of the dough, and roll into small balls the size of a walnut.
Bake on ungreased cooky sheets in a preheated 350° oven for 10 minutes or until lightly browned.
Cool on a rack.
To make the glaze: Cook butter, honey, and benne seeds until a few drops tested in cold water separate into threads that are hard but not brittle (290° on a candy thermometer).
Cool until foam settles.
Dip the top of each cooky in the glaze.
If the glaze hardens, reheat over hot water.
Stir the glaze occasionally to keep seeds from floating on top.
These cookies are best when fresh.