1/2 lb. sweet butter
2 c. sugar
4 egg yolks
3 whole eggs
1/2 pt. coffee cream
1 tsp. vanilla
1 box Swansdown cake flour

To every cup flour add 1 teaspoon baking powder, sift together and add to mixture.

Cream butter and sugar well. Add all eggs, cream and vanilla. Then slowly add the flour until a soft dough is formed that you can work with. Knead well and shape as desired (generally twists). Place on cookie sheets.

Beat an egg with a little milk and brush tops of each koularaki. Top with sesame seeds. This is more easily accomplished by dipping a piece of paper in the egg and with the moistened paper picking up sesame seeds and patting them softly on each cookie. Bake at 350 degrees for about an hour.