This family favorite of Lynette Lo Tom’s is included in her cookbook “A Chinese Kitchen.” She notes that the recipe delivers a pale cookie. For a darker result, she said, toast the sesame seeds in a pan for 5 minutes over low to medium heat.

SESAME COOKIES

From “A Chinese Kitchen” by Lynette Lo Tom

• 2 cups flour
• 1/4 teaspoon salt
• 1/2 cup butter
• 1/4 cup shortening
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1/2 cup sesame seeds

Heat oven to 375 degrees. Sift flour and salt; set aside.

Cream butter, shortening and sugar. Add egg and vanilla and mix in flour and salt.

Shape into walnut-sized balls and dip one side into seeds. Place sesame- seed side up on ungreased or parchment-lined baking sheet. Gently press cookies to make dough level. Bake 12 to 15 minutes. Cool and serve. Makes about 4 dozen.

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Nutritional information unavailable.

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