1 cup sugar
¾ cups butter or margarine, softened
1 teaspoon vanilla extract
¼ teaspoon ground nutmeg
3 cups self-rising flour
3 eggs
3 tablespoons sesame seeds

In a large mixing bowl, combine sugar, butter, vanilla, nutmeg, 2 cups flour, and 2 eggs; beat until well blended.  Stir in remaining flour until mixture is smooth.

Preheat oven to 350°F.

In a cup, beat remaining egg.  With hands, roll 1 tablespoons dough into a 7-inch rope; bring ends together, twisting gently and leaving a loop at the top.  Place on UNGREASED cookie sheets.  Repeat with remaining dough, leaving a 1-inch space between the cookies.  Brush with egg; sprinkle with sesame seeds.

Bake for 15 minutes or until golden brown.  Remove from cookie sheets; cool on a wire rack.

2 cups self-rising flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
¾ cup shortening
1 cup sugar
1 egg
¼ cup molasses
Sugar

Preheat oven to 350°F.  Spray cookie sheets with non-stick vegetable spray.

In a medium bowl, combine flour, ginger, and cinnamon.

In a large mixing bowl, cream shortening and sugar until light and fluffy.  Add egg and molasses; beat until blended.  Stir in flour mixture until blended.  Roll dough into small balls.  Roll in sugar.  Place, 2-inches apart, on prepared cookie sheets.

Bake for 12 minutes or until lightly browned on edges.  Remove from cookie sheets; cool completely on a wire rack.

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