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.
