Instructions: Place butter and sugar in mixer bowl. Mix on medium speed until light and fluffy, about 1 minute. With mixer on low speed, add egg and vanilla. Mix until combined. Add flour, baking powder and salt. Mix until just combined.

Transfer dough onto baking sheet lined with parchment paper. Use your hands to press dough until uniformly 3/4-inch thick. Cover with plastic; freeze until dough is firm, about 1 hour.

Use knife to cut into 1-inch squares. Dip each square into milk, then in sesame seeds. Place on baking sheet lined with parchment paper, 2 inches apart. Bake in batches on lower rack in oven at 350 degrees until just starting to turn golden on edges, about 12 to 14 minutes.

Cool on wire rack. Store in airtight container. (Cookies can be made up to 3 days ahead, stored at room temperature, or frozen as long as 1 month.)

This recipe yields about 60 cookies.

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