|Butter/Margarine||1⁄4 Pound, softened (1/2 Cup)|
|Sugar||1⁄2 Cup (8 tbs)|
|Half and half||1⁄4 Cup (4 tbs) (Light Cream)|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Baking powder||1 Teaspoon|
|Sesame seeds||3 Tablespoon|
In large bowl of an electric mixer, beat butter and sugar until creamy.
Beat in 2 of the egg yolks, one at a time.
Mix in 3 tablespoons of the half-and-half.
In another bowl, stir together flour, baking powder, and salt; gradually add to butter mixture, blending thoroughly.
To shape cookies, pinch off 1-inch balls of dough; roll each into a 7-inch strand.
Bring ends together and twist or form into a pretzel shape.
Place slightly apart on greased baking sheets.
Beat remaining egg yolk with remaining 1 tablespoon half-and-half; brush lightly over cookies and sprinkle with sesame seeds.
Bake in a 350Â° oven for about 15 minutes or until golden.
Transfer to racks and let cool completely.