|Flour||1 Cup (16 tbs), sifted|
|Baking powder||1⁄2 Teaspoon|
|Firmly packed brown sugar||2 Cup (32 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten|
|Sesame seeds||2⁄3 Cup (10.67 tbs), toasted|
Preheat oven to 325° F.
Sift flour with salt and baking powder and set aside.
Cream sugar and butter until thoroughly mixed; beat in eggs and vanilla.
Slowly mix in flour, then sesame seeds, mixing just to blend.
Drop mixture by level teaspoonfuls 5" apart on well-greased baking sheets.
Bake 10 minutes until lightly browned; cool on sheets about 1/2 minute, then lift to wire racks with a pancake turner.
Store airtight when cool.