Form dough into a ball, cover with plastic and chill in the refrigerator for 30 to 60 minutes.
Preheat oven to 180 degrees-C (350 degrees-F).
Divide dough into four equal parts. Further divide each part into three small bits. Flatten each bit and form an almost rectangular shape of 1-cm thick. (I usually make mine about 1 ½ inch wide and 2-inches long.)
Add four tbsp. of water to the egg whites and mix.
Dip each piece of formed cookie into the egg white mix and then roll them in the sesame seeds.
Place in a baking pan lined with a baking sheet.
Bake in the oven for 25 to 30 minutes. Set aside to cool.
NOTE: This recipe yields 16-regular sized cookies. However, since I prefer them slightly bigger (as you can see in the images and video), I normally make 10 cookies from this same recipe.