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For some Asian Americans, the dim sum cookie at Sunday Bakeshop here will taste like childhood.
It looks like a typical sugar cookie except with sesame seeds on top. But bite into the creamy, red bean center and it’s reminiscent of the fried, filled sesame balls served at a Chinese dim sum restaurant.
The concoction is pastry chef Elaine Lau’s nod to her grandmother, who would often make them. The baked goods that Ms. Lau’s team churns out – like hojicha chocolate croissants and Chinese White Rabbit candy cookies – aren’t going to be found in any bakery