Manju Red Bean Cookies

While eating my way through the sample tables at one of my favorite Asian bakeries in Atlanta (guilty as charged!), I popped one of these little delicacies in my mouth and knew I was destined to make a batch! Sweet red bean paste happens to be so good that you could eat it plain by the spoonful. But, please save some for the cookie filling! These cookies taste a lot like sugar cookies, with bean paste filling. For this recipe, I thumb-printed the tops of the cookies and inserted a few golden raisins. They are mmm-mmm good!

Manju Red Bean Cookies

• Author: Asian Caucasian
• Yield: 40 cookies 1x

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Ingredients

• 2 cups white sugar
• 1 cup butter, softened
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 tablespoons baking powder
• 17 oz. bag or can sweetened red bean paste
• 1/2 cup golden raisins
• 1 beaten egg for egg wash

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Instructions

1. Preheat oven to 375 degrees. Use two baking sheets with parchment paper on top. In a mixer, beat sugar and butter together until creamy and smooth. Beat in eggs, one at a time until smooth. Add vanilla extract and beat well.
2. Sift together flour and baking powder in a large bowl. Gradually add flour mixture into butter mixture, mixing well after each addition, until dough is smooth.
3. To make cookies: Generously flour your hands and working surface. Roll 2-inch-size balls from the dough and form into 4-inch flat circles on your floured working surface. Spoon about 1 teaspoon of red bean paste into the center of each dough circle. Gather and pinch the edges around the filling until sealed to form a round dough ball. Place dough balls on the baking sheets about 2 inches apart. Using your thumb, make a thumb imprint in the center of each dough ball making a dent. Insert 3 to 4 golden raisins into the dent. Brush dough balls all over with egg wash.
4. Bake in preheated oven until tops are lightly browned, about 15 minutes.

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Notes

Sweetened red bean paste can be found at most specialty Asian markets. I’ve found that buying it online is very costly.

Adapted from: KJ Lowe/All Recipes