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1
Arrange one oven rack in the upper third of the oven and the other in the lower third.
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2
Preheat the oven to 350 F. Spread the sesame seeds out on a baking sheet and bake them on the lower rack until toasted to golden brown, about 10 minutes.
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3
Shake the pan once or twice as they bake so they toast evenly.
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4
While the sesame seeds are toasting, lightly grease two baking sheets with some of the softened butter.
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5
(This isnt necessary if youre using non-stick baking sheets.)
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6
Stir the all-purpose flour, semolina flour, baking powder, and nutmeg together in a mixing bowl until blended.
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7
Beat the eggs and salt together in a separate mixing bowl with a handheld electric mixer until blended, then beat in the vanilla.
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8
Continue beating, adding the sugar gradually, until smooth.
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9
Drop the eight pieces of butter into the bowl and beat until almost smooth.
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10
Pour the dry ingredients into the egg mixture and beat at low speed just until incorporated.
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11
Wrap the dough in plastic wrap, and chill at least 1 hour or up to 1 day before forming and baking the cookies.
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12
Pinch off a nectarine-size piece of the dough and roll it out with the palm and fingers of your hands, using light pressure, to a rope about 1/2 inch in diameter.
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13
Cut the rope into 2-inch lengths, and roll them in the sesame seeds to coat completely.
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14
Transfer the coated cookies to the prepared baking sheets, and repeat with the remaining dough and seeds.
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15
Bake the cookies until deep golden brown, about 20 minutes.
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16
Rotate the baking sheets from rack to rack and side to side at least once during baking, so the cookies bake and brown evenly.
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17
Remove, and cool completely before serving.
