Cream butter and sugar until light and fluffy. Beat in egg and gradually add milk and almond extract.

Sift flour, salt, and baking powder together. Make a hollow in the center and work in the butter-sugar mixture. (If dough is too dry, add a little more milk.) Shape dough into a ball and chill in the refrigerator for at least one hour.

Wash and drain well the sesame seeds.

Break off walnut-sized pieces of the chilled dough and flatten slightly between the palms. Roll cookies in sesame seeds and bake on cookie sheet 1/2" apart in 450 degree oven for 10-12 minutes or until golden color.

Yields: 5 dozen cookies