Before you start:
All measurements MUST be exact.  A small variation changes a lot.
Example:  1 cup butter instead of 3/4 results in an oily taste + frayed edges.

1. Toast 1/2 cup sesame seeds to golden brown (change of original light beige color).
Seeds need to be cool temperature when mixing into dough – not warm or hot. Let air cool. Or 5 min on a plate in the fridge is enough.

2. Soften salted butter – 3/4 cup – if cold/hard use microwave at 20% intensity for 10-30 seconds at a time until butter is soft to the touch and will be easy to fold into the dough.

3. Mix dry ingredients (minus the toasted sesame seeds, they are added at the end).
Use a wire whisk.
Flour – 1/2 cup + 1 tablespoon
Dark Brown Sugar – a little more than 3/4 cup (+1-1/2 tablespoons )
Baking powder – 3/4 teaspoon
Vanilla – 1/2 teaspoon
(Could add 1/8 teaspoon salt to enhance salty flavor element if desired)

4. Add 1 egg
Use wire whisk until everything is mixed well.

5. Butter – the 3/4 cup – fold into dough until all is even (no butter-only areas).
Use wood spatula for this step

6. Sesame seeds – the 1/2 cup, cooled.
If sesame seeds are hot/warm they will melt the butter.  They must be at least cool. Use a wooden spatula to mix by hand.
Use the wood spatula again.

Prepare for baking:

1::: Bag
Fill ziplock plastic bag with dough. Use a silicone spatula to scrape all dough from bowl. Expel all air and seal.  Snip one corner so a 1/2″ opening is formed.

2::: Raw cookies
Squirt out on parchment paper on a cookie tray.  Best done if the dough is just soft enough inside the plastic bag.
The size of the raw cookies must be uniform or they will bake a little different (smaller – darker).
Size of the raw cookie is 1 inch diameter and a little less than 3/4 inch high.

Baking:

6-1/2 to 7 min at 360.

Handling and Storage:

Handle (move to a box) only after fully cooled.  Otherwise the cookies are soft and will bend/fold and cool off bent.
MUST store in an airtight container. Otherwise air moisture softens the cookies – loose the crunch.