1 c. butter
2/3 c. butter
1 tsp. vanilla
1 3/4 c. all-purpose flour
1/2 c. sesame seeds
1/2 c. ground pecans or almonds
2 oz. semi-sweet chocolate
1/2 tsp. shortening

In a large mixing bowl, beat butter on medium-high for 30 seconds. Add the sugar and the vanilla; beat until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour, sesame seeds and pecans. Divide dough in half. If dough is too sticky, wrap each piece in plastic wrap and chill in refrigerator about 1 hour.

On a lightly floured surface, roll half of the dough to 1/8-inch thickness. Use 2-inch cookie cutters. Cut dough with 2-inch cookie cutter. Place 1-inch apart on ungreased cookie sheet.

Bake in 375°F oven for 7 to 8 minutes or until edges are lightly browned. Transfer to wire rack to cool.

In heavy, small saucepan, combine chocolate and shortening; heat over low heat until melted, stirring occasionally. Drizzle chocolate mixture over cookies.

Makes about 56 cookies.