1. Preheat oven to 350°. Line 2 baking sheets with parchment paper.
2. In a medium mixing bowl, whisk together flour, baking powder and salt; set aside. 
3. In the bowl of an electric stand mixer, beat butter and sugar until light and fluffy (about 3 min.). 
4. Add egg and extracts; beat just until well combined. 
5. Add flour mixture; beat on low speed just until flour is no longer visible. 
6. Drop 16 evenly sized spoonfuls (or use a #40 cookie scoop) about 2" apart on prepared baking sheets; shape into cylinders.
7. Roll each cookie in sesame seeds to coat all sides; return to baking sheet. 
8. Bake 1 pan at a time in the preheated oven until cookies are just barely set and puffy (about 12 min.), turning pan halfway through.
9. Remove from oven; let cookies rest on pans for 5 min.
10. Transfer cookies to wire racks to cool completely.
11. Store in an airtight container at room temperature for up to 1 week.

Tasty Tips:

• Add another layer of flavor by toasting the seeds first. To toast, add sesame seeds to a clean, dry skillet over medium heat, stirring often. Once lightly browned and fragrant, remove from heat; set aside until ready to use.
• Traditionally, Italian sesame cookies are shaped into cylinders, but they may also be formed into rounds.