In a small bowl whisk flour and baking soda. Set aside.

In a medium bowl mix the remaining ingredients except for the sesame seeds. Stir until smooth. Add the dry ingredients and stir until thoroughly combined. Divide the dough in half, shape into 2 disks, wrap with plastic wrap and refrigerator for at least 2 hours (preferably overnight).

Preheat oven to 325F and line cookie sheets with parchment paper or silicone mat.

Remove one disk from refrigerator and roll between wax paper to ¼ inch thick. Sprinkle dough with half the sesame seeds and roll over them with the rolling pin to embed in the dough. Cut into rounds using a 1.5 inch cookie cutter, trying to maximize the amount of cookies and minimize the amount of scrap dough. Place on prepared cookie sheets 1 inch apart. Repeat with 2nd disk, and then again with the scraps, gently rolling them out.

Bake for 10-12 minutes or until edges of cookies are golden brown. Set cookie sheet on wire rack and cool cookies completely on pan.

Drizzle with melted chocolate, if desired, for an indulgent treat.