b'Photo credit:Ben FinkSesame Cookies Makes 2 dozen Recipe from Tea and Cookies (William Morrow)by Rick Rodgers The sesame-coated cookies have an Asian flair that complements many teas, but is a good cookie-jar recipe, too. For a dramatic ying-yang look, coat half of each ball with black sesame seeds (available at Asian and Indian markets) and the other half with white seeds. The dark sesame seeds do not taste different than their pale counterparts. Find black sesame at Asian grocers (Gold Valley in Springfield or Kam Man in East Hanover) or online. 2 cups (280 g) all-purpose flour 1 teaspoons baking powder 12 tablespoons (1 sticks) unsalted butter, at room temperature1 cup sugar 2 large egg yolkscup whole milkteaspoon almond extractcup hulled sesame seeds1.Position a rack in the top third and center of the oven and pre-heat to 350F. Line two baking sheets with parchment paper. 2.Sift together the flour and baking powder. Cream the butter and sugar together in a medium bowl with an electric mixer on high speed until the mixture is light in color and texture, about 3 minutes. One at a time, beat in the yolks, and then the milk. Stir in the flour and mix just until the dough is combined. Cover and refrigerate until chilled and firm enough to handle, at least 1 and up to 4 hours.3.Using a scant tablespoon for each cookie, shape the dough into 1-inch balls. Roll in the sesame seeds to coat. Place 2 inches apart on the baking sheets. Bake, switching the position of the baking sheets from top to bottom and front to back halfway through baking, until the cookies are light golden brown on the bottom, about 15 minutes.4.Let cool on the sheets for 5 minutes. Transfer to wire cake racks and cool completely.(The cookies can be made up to 5 days ahead, stored in airtight containers at room temperature.)feature story /37'