Toast your sesame seeds in a small pan for about 30 seconds over medium heat until you get a nutty aroma. Then pour them into your favorite spice grinder and pulverize them into powder.

Mix your ground sesame seeds into the flour and set aside.

Cream the softened butter and powdered sugar until it is light and fluffy, then add the vanilla extract and salt. You can do this by hand but I found it easier to do using my stand mixer.

Slowly add your flour and sesame seed mixture to the butter and sugar. Combine until a soft dough forms. Roll the dough onto a silicone mat until it is ¼ inch thick. If you have a marble rolling pin, I recommend using it! Transfer the mat to a baking sheet. Let dough cool in the fridge for 30 minutes.

While the dough is cooling, preheat your oven. Move your oven rack to the center of your oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. You want to use two baking sheets so you don't crowd your cookies.

Once the dough has cooled, use a cookie or biscuit cutter that is 2.5 inches in diameter to cut out your cookies.

After you cut out your first batch, combine the remaining pieces of dough and roll it out again. Put the remaining dough back in the refrigerator to cool for about ten minutes, repeat this until you run out of dough.

Place the baking sheets with cookies into your refrigerator for about ten minutes. I have found that this cookie dough bakes better when it has been slightly chilled. Bake for 9-11 minutes until the edges turn a golden color. Cool for 10 minutes.