Imagine sinking your teeth into a delicate, buttery cookie that unveils a hidden treasure of sweet, velvety red bean paste with each delightful bite. These traditional Chinese cookies are not just a dessert; they're a magical experience that bridges cultural flavors and homemade comfort. Whether you're a baking enthusiast or a curious foodie looking to explore authentic Asian treats, these red bean paste cookies will transport your taste buds to the bustling streets of China, offering a perfect blend of simplicity and exotic charm.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Chinese
Serves: 18 cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup red bean paste
- 1/4 cup sugar
- 1/4 cup unsalted butter, softened
- 1 egg
- 1/2 teaspoon baking powder
Instructions
- Prepare all ingredients and ensure they are at room temperature. Line a baking sheet with parchment paper and preheat the oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer or whisk. This should take about 2-3 minutes.
- Add the egg to the butter-sugar mixture and mix until well combined and smooth.
- In a separate bowl, sift together the all-purpose flour and baking powder to ensure no lumps remain.
- Gradually add the dry ingredients to the wet ingredients, mixing slowly until a soft, cohesive dough forms. Be careful not to overmix.
- Divide the dough into 18 equal portions, rolling each into a small ball.
- Flatten each dough ball with your palm, creating a small disc about 2 inches in diameter.
- Place a small dollop (about 1 teaspoon) of red bean paste in the center of each flattened dough disc.
- Carefully fold the edges of the dough over the red bean paste, sealing it completely and reshaping into a smooth ball.
- Arrange the filled cookies on the prepared baking sheet, spacing them about 1-2 inches apart.
- Optional: Gently press down on each cookie with a fork to create a light texture and decorative pattern.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, the cookies can be served or stored in an airtight container for up to 5 days.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature for smoother mixing and better cookie texture.
- Don't Overmix: Mix the dough just until combined to keep the cookies tender and light.
- Uniform Size: Use a small cookie scoop or weigh each dough portion to create consistent cookies that bake evenly.
- Seal Carefully: When enclosing the red bean paste, make sure the edges are completely sealed to prevent leakage during baking.
- Cooling is Crucial: Allow cookies to cool on the baking sheet for a few minutes before transferring to prevent breaking.
- Storage Tip: Store in an airtight container with parchment paper between layers to maintain freshness.
- Experiment with Variations: Try different types of red bean paste or add a light dusting of powdered sugar for extra elegance.
Nutrition Facts
Calories: kcal
Carbohydrates: 12g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 15mg
