Rinse and drain seeds. Spread on a baking sheet & sprinkle with 2 tablespoons of sugar. Toast in a pre-heated 350o oven, stirring to toast seeds evenly. Set aside

 
Sift together flour, baking powder and salt. Set aside.

In a separate bowl, beat eggs until foamy and gradually add in sugar and Crisco. Making a well in the center of the flour mixture, fold in beaten eggs/sugar/Crisco.  Add milk and vanilla to egg/sugar bowl to loosen residue then pour into batter and mix until thoroughly incorporated. If dough is too sticky to knead, gradually add more flour until dough is workable but still slightly sticky.

Spread a line of seeds on pastry board. Roll out pencil like strips of dough, approximately  ¾ inch thick and 12” inches long. Roll dough strip into seeds, coating thoroughly on all sides. Cut on an angle, approximately 2 inches long. Place on an ungreased baking sheet and bake in a pre-heated 350o oven for 20 minutes. Cookies should be slightly browned.

Cool thoroughly before storing.