In a large mixing bowl, beat butter with
an electric mixer on medium to high speed for 30 seconds. Add
the sugar and vanilla; beat until fluffy.
Stir in the flour, sesame seeds and ground
nuts.
Divide dough in half. If dough is too
sticky to handle, wrap each half in waxed paper or plastic wrap
and chill about 1 hour or until easy to handle.
On a lightly floured surface, roll each
half of the dough to 1/8-inch thickness. Using 2-inch cookie
cutter, cut dough into desired shapes. Place cookies about 1-inch
apart on an ungreased cookie sheet.
Bake in a 375*F (190*C) oven for 7 to
8 minutes or until edges are lightly browned. Transfer cookies
to a wire rack to cool.
In a heavy small saucepan, combine the
semisweet chocolate and shortening. Heat over low heat until
melted, stirring occasionally. Drizzle chocolate mixture over
cookies in a decorative manner. Let cookies stand until chocolate
is set.
