2 1/2Tbsp. sesame seeds
Cream butter until light and fluffy; gradually beat in sugar,
salad oil, melted shortening and milk. Beat in 2 eggs and
vanilla.
Sift together flour, baking powder and salt, and gradually add
to creamed mixture to make a soft dough.
Shape in 1 1/2 inch balls and work each ball under fingers on
lightly floured surface to make a rope 7 to 8 inch in length.
Twist each strip of dough and shape in double twist, making 2
loops like a figure 8 with ends overlapping slightly. Place
about 1/2 inch apart on un-greased baking sheet.
Combine egg yolk and milk; brush on cookies. Sprinkle with
sesame seeds.
Bake at moderate oven (350) about 20 minutes, or until golden.
Cool slightly on baking sheet on rack; then remove from baking
sheet and cool completely on racks.
Makes about 5 dozens. These are good with coffee, they are
rich but not to sweet.
