Paper Thin Sesame Seed Cookies
My grand aunt, Mabel Wang, was a wonderful baker and volunteer. She cooked many delicious dishes and one of them was these thin sesame seed cookies. They are buttery, delicious and delicate. Her trick was to use a metal spoon dipped in ice water to flatten the dough until paper thin. Recipe from A Chinese Kitchen.
1 cup butter, at room temperature
1 cup sugar
1 large egg, at room temperature
1 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup toasted sesame seeds, divided
Preheat oven to 350 °. Cream butter and sugar together. Add egg and vanilla and mix well. Sift flour with baking soda and salt. Add in butter mixture. Add 3/4 cup sesame seeds and mix. Place a scant teaspoon of dough on a baking sheet lined with parchment paper and flatten with a metal spoon dipped in ice water, until paper-thin. Top with a sprinkling of sesame seeds. Bake 12-15 minutes until golden brown. Slide parchment paper off cookie sheet to cool immediately. When they cool, they break easily. Makes about 6 dozen.
Chinese cooking has to be the most popular cuisine in Hawaii. It’s found everywhere - buffets, potlucks, local celebrations.
A Chinese Kitchen does more than just show how to cook more than 100 recipes. It takes you behind the scenes explaining the recipes, providing stories, vintage photographs and insights into Chinese food traditions and the Chinese culture and experience in Hawaii.
Former TV reporter and public relations executive Lynette Lo Tom shares recipes from her family and friends. From quick-and-easy to ones that require more time and bring back memories of our grandparents’ cooking. Savor cold ginger chicken, cake noodles, minute chicken, kau yuk (braised pork belly) with taro and other mouth-watering recipes.
Enjoy one of the best selling cookbooks in Hawaii.
Color, 216 pages, hardcover, wire-o, 6X9 inches, published in 2015.
“This book is a treasure of such great recipes. Start cooking and enjoy!” Sigmund Zane, founder of Sig Zane Designs
“Lynette loves to cook and really values the Chinese traditions in Hawaii. This cookbook is a gift that honors our heritage.” Michele Ching Choy, Hawaii Community Leader and Volunteer
“My small kid time comfort foods were delicious, old-fashioned Chinese dishes. Lynette shares these food memories in this cookbook.” Chef Ed Kenney, Kaimuki Superette and Mud Hen Water restaurants.
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