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1
Preheat the oven to 375 degrees F. In a large bowl or pan, mix together the flour, sugar and baking powder.
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2
Add the shortening and work it in with your hands until well mixed.
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3
Add the eggs and vanilla, and 3/4 cup of water, and work in well.
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4
The dough should hold together but not be sticky.
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5
If needed, work in a little more water, 1 teaspoon at a time.
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6
Place the seeds in a shallow baking pan.
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7
Pinch off a small amount of dough, about the size of a small fist, and cover the remaining dough with a damp dish towel.
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8
Roll the dough out into a long rope, about 1-inch in diameter.
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9
Cut the dough into 2-inch pieces.
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10
Drip a small amount of water through a fine mesh sieve, and sprinkle over a small portion of the sesame seeds to wet them (but do not wet the seeds until they will be used).
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11
Roll the dough in the seeds, pressing slightly to make them adhere.
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12
Place the seeded dough onto a large ungreased baking sheet.
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13
Repeat with the remaining dough.
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14
Bake on the bottom rack of the oven until the bottoms are golden brown, about 10 minutes.
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15
Turn the cakes over and place the baking sheet on the top rack of the oven to bake for an additional 10 minutes.
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16
Remove from the oven and cool on cooling racks.
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17
Serve at room temperature, or keep in tins for up to 2 weeks.
