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PREPARATION:In a large heavy skillet over medium heat, toast sesame seeds until golden brown, shaking skillet and stirring frequently to keep them moving. Remove from heat and set aside.
Measure flour and remaining ingredients into a large mixing bowl. With hand-held mixer at low speed, beat until well blended, occasionally scraping bowl. With spoon, stir in 1/2 cup sesame seeds.
Using about 2 teaspoons of dough for each cookie, shape into ovals about 2 inches in length; roll in remaining toasted sesame seeds. Place ovals about 1 inch apart on ungreased baking sheets. Bake in preheated 350° oven for about 20 minutes, or until lightly browned. Remove cookies to wire racks to cool. Store in tightly covered container for up to 1 week.
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