Lemon And Sesame Seed Cookies

• 2 1/4 cups all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 1/4 cups granulated sugar
• 1 large egg
• 2 tablespoons black sesame seeds
• 2 teaspoons lemon zest
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract

1. Combine flour, salt and baking powder in a mixing bowl.
2. Using a stand or hand held mixer, cream butter and sugar until well combined. Add in egg, sesame seeds, lemon zest and both extracts. Mix until well combined.
3. Add dry ingredients in 3 stages, mixing well after each addition.
4. Remove the dough from the bowl, divide in two and flatten each half into a disk. Wrap each half in plastic wrap and chill several hours or several days.
5. Preheat oven to 325 degrees.
6. Roll out disks one at a time on a floured surface to 1/8 inch thickness. If dough won't roll, allow it to warm slightly a few minutes. Using a 2 1/2 inch cookie cutter, cut out cookies and place on parchment lined baking sheets, 1 inch apart. Gather scraps and re-roll.
7. Chill cookies on baking sheets 15 minutes.
8. Bake until edges begin to color, approximately 18 minutes. Rotate baking sheets front to back and top to bottom, halfway through baking. Cool the cookies on the baking sheets 5 minutes and then transfer to racks and cool completely.
9. Store in an airtight container up to 2 weeks or, carefully wrapped, frozen up to 1 month.

flour, salt, baking powder, unsalted butter, sugar, egg, black sesame seeds, lemon zest, vanilla, lemon extract

Taken from food52.com/recipes/41921-lemon-and-sesame-seed-cookies (may not work)