1. Heat oil. Add sesame seeds and toast lightly (stir constantly to prevent burning). Meanwhile preheat the oven to 350 degrees.
2. Cream together lard and sugar in a bowl. Beat egg; then blend in. Stir in 1 1/2 tablespoons of the toasted sesame seeds.
3. Sift flour, together with baking powder, salt and nutmeg. Gradually add to bowl and blend in. Then knead the dough well: push it away with the palms of the hands, pull it up with the fingers, and fold the dough back over, repeating the process a number of times. (If the dough is too stiff, add water a drop at a time to make it more pliable.)
4. Refrigerate the dough several hours to chill.
5. Lightly flour a pastry board. With a rolling pin, roll the dough to a thickness of 1/8 inch; then cut with a cookie cutter.
6. Grease a baking tin with peanut oil; arrange cookies on top. Sprinkle with remaining sesame seeds; press these in gently. Bake until cookies are browned