This butter cookie from the late Mabel Wang, an aunt of cookbook author Lynette Lo Tom, isn’t a traditional Chinese treat, but toasted sesame seeds add an Asian flair.

The recipe is featured in Tom’s “A Chinese Kitchen,” part of the “Hawaii Cooks” series (Mutual Publishing Co.).

PAPER-THIN SESAME SEED COOKIES

Based on a recipe by Mabel Wang

• 1 cup butter, at room temperature
• 1 cup sugar
• 1 egg, at room temperature
• 1 teaspoon vanilla
• 2 cups flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt (1/2 teaspoon if using kosher salt)
• 1 cup toasted sesame seeds, divided

Heat oven to 350 degrees. Cream butter and sugar. Add egg and vanilla and mix well.

Sift flour with baking soda and salt. Add butter mixture. Add 3/4 of the sesame seeds. Mix.

Place mounds (scant teaspoon) of dough on a cookie sheet lined with parchment paper; flatten with metal spoon dipped in ice water until paper-thin.

Top with sprinkling of sesame seeds. Bake 12-15 minutes or until golden brown.

Slide parchment off cookie sheet to cool immediately. Makes 6 to 7 dozen cookies.

>> Note: When cooled, cookies become brittle and easily break.

Nutritional information unavailable.

Find “A Chinese Kitchen” at Barnes & Noble and wherever books are sold; on amazon.com; and at Mutual Publishing, 1215 Center St., Suite 210. Call Mutual at 732-1709.