These crunchy toasted-nut-flavored cookies pack up without crumbling. Send a dozen to a distant relative or bring a batch along on your holiday house visits.
Heat the oven to 350º F. Toast the sesame seeds on a baking sheet for about 10 minutes, stirring occasionally to keep them from burning. Set the seeds aside to cool thoroughly.
In a mixing bowl, cream together the butter and sugars. Beat in the egg and vanilla extract. Add the flour, baking powder, cinnamon, nutmeg, and salt, mixing until thoroughly combined. Fold in 1/3 cup of the sesame seeds.
Shape the dough into 3/4-inch balls and roll them in the remaining sesame seeds to coat the surface of each one. Place the balls on two greased cookie sheets, leaving at least 1 inch between them, and bake until golden brown, about 10 to 12 minutes. Allow the cookies to cool on the sheets for 2 minutes, then use a spatula to transfer them to a wire rack. Makes about 5 dozen.