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1
Preheat oven to 350F.
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2
Line two baking sheets with parchment paper.
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3
Place sesame seeds in a large skillet over medium heat, stirring frequently until fragrant, 3 to 5 minutes, being careful not to burn them.
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4
Remove from heat; let cool.
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5
Reserve 1/2 cup of seeds, and set aside.
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6
Using a spice or coffee grinder, coarsely grind remaining seeds; set aside.
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7
In a bowl, sift together flour, baking powder, baking soda, and salt.
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8
Whisk in ground sesame seeds.
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9
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, scraping down the bowl as necessary.
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10
Add eggs and vanilla; beat to combine.
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11
Gradually add the dry ingredients; mix on low speed until combined.
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12
Transfer dough to a clean work surface, and knead until smooth.
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13
Using lightly floured hands, shape a tablespoon of dough into a slightly flattened ball about 2 inches in diameter.
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14
Repeat, placing cookies on prepared baking sheets 2 inches apart.
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15
Combine egg yolk and water.
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16
Brush tops with egg mixture, and generously sprinkle with reserved sesame seeds.
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17
Gently press seeds into the dough.
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18
Place in freezer until firm, about 15 minutes.
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19
Bake until lightly browned, 18 to 20 minutes, rotating sheets halfway through.
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20
Transfer cookies to wire rack until cool.
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21
Cookies can be stored between layers of parchment in airtight containers at room temperature up to 1 week.
