Mix the egg yolk with 1 teaspoon of water. Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper. Prepare sesame seeds. Reserve quarter cup to garnish cookies, coarsely grind remaining seeds. Combine ground sesame seeds, sifted flour, baking powder and baking soda in a bowl. In a mixing bowl, cream shortening and sugar until fluffy. Add eggs one at a time and beat until smooth after each addition. Add vanilla and stir to combine. Add dry ingredients to creamed mixture a little at a time and mix until well combined. Dough will be moist and pull away from sides of the bowl. Dust a work surface with about quarter cup flour. Knead the dough to form a smooth ball. To shape each cookie, roll 1 tablespoon of dough into a ball. Press lightly with palm of your hand on cookie sheet. Place cookies 8 cm apart on cookie sheets; freeze for 20 minutes. Brush cookies with egg wash. Press reserved sesame seeds into dough. Bake for 15 20 minutes or until lightly browned. Remove and allow to cool. Store in airtight cookie tin for up to 2 weeks. Makes 50 cookies. From The Gazette, 45. 0.38461538461538. ----