Toasted Sesame Snickerdoodles

In a large bowl, combine butter and 3/4 cup sugar with a mixer until fluffy. Add egg and vanilla and mix well. In a smaller bowl, combine flour, cream of tarter and baking soda. Gradually add flour mixture into the butter mixture and mix. Add in 3 tablespoons of the toasted sesame seeds and mix until well distributed.

Cover bowl with a sheet of plastic wrap and refrigerate dough for 2 hours.

Preheat oven to 400 F. In a shallow bowl, mix cinnamon and remaining tablespoon of sugar with remaining 3 tablespoons of toasted sesame seeds. Add 1/2 cup of water into a small bowl.

Shape dough into 1″ balls. Add a small amount of water to your hand and roll each ball to lightly wet it. Then roll each ball in the cinnamon/sugar/sesame seed mixture and place on un-greased baking sheets, 2″ apart. Bake for 8 minutes or until lightly browned.

Remove cookies from oven, allow them to cool on the pan for 2-3 minutes then transfer to wire racks to cool completely prior to storing in an airtight container.