This recipe comes from Janice Cafarella Crosen but it was passed on from her mother Gloria Cafarella
3 tsp baking powder
2 eggs - beaten
1 c. sugar
1 c. oil (any kind but I often use olive oil)
3 1/4 c. flour
2 Tbs. milk (more for dipping but now I use egg whites for dipping)
2 tsp. vanilla
1/2 lb. toasted sesame seeds
Lightly beat eggs then add oil and sugar and mix with mixer till blended. Add all other ingredients and mix only till ingredients are incorporated. Don't mix too much or dough will be tough.
Take about a tablespoon of batter around the size of a walnut and form into oval shape with your hands or you could also use a very small size ice cream scoop as I do to make them a uniform size and make it much easier. (They can be obtained at Bed, Bath and Beyond). Dip ball into small bowl with milk in it but I've recently started to use egg white. Then dip in sesame seeds in another small bowl. Place onto cookie sheet lined with Silpat silicone pad if you have one. otherwise use parchment or a greased sheet. Bake at 350 degrees for about 20 minutes.
Eat and enjoy.
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