|Unsalted butter||1 Cup (16 tbs)|
|Confectioner's sugar||2 Cup (32 tbs)|
|Sifted cake flour||4 1⁄2 Cup (72 tbs)|
|Baking powder||3 1⁄2 Teaspoon|
|Egg white||1 , beaten|
|Sesame seed||1 Teaspoon (Lightly Toasted)|
Beat butter until light and fluffy.
Add eggs and egg yolks, one at a time, beating well after each.
Add cognac, then confectioners' sugar, beating well.
Sift flour with baking powder and add to butter mixture; mix well.
Knead dough on a floured board until shiny.
Break off a small amount of dough and roll on a board to form a strip 5 to 6 inches long.
Shape into a ring by joining the ends, or make a snail shape by winding up the strip.
Place on a greased cookie sheet.
Repeat with remaining dough.
Brush tops with beaten egg white.
Sprinkle with sesame seed.
Bake at 350Â°F 20 to 25 minutes, or until done.