How to make: For the pastry shop style dill cookie recipe, first add butter, egg yolk, granulated sugar, salt, vinegar, some of the flour and baking powder to the kneading bowl and start kneading. Slowly add the remaining flour and continue kneading our dough. Add the finely chopped dill to the kneaded dough and knead again. Take the kneaded dough to the counter and roll it out in a quadrangular shape with the help of a rolling pin. Shape the dough we rolled out to be square. Gather the remaining dough on the edges again and roll it out to give it a square shape again. I used a manti rolling pin to shape the dough into a square, it was more practical. You can also shape it with a knife if you wish. Spread the egg whites on the cookies we shaped. Finally, sprinkle plenty of roasted sesame seeds on our cookies. Place the cookies we prepared on a baking tray covered with baking paper, spaced apart. Let’s prepare the remaining dough in the same way and arrange our cookies on the tray. Let’s bake our dill and sesame cookies in the oven that we have preheated to 175 degrees for about 25 minutes.