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!
- 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
- 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.
- 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.
- 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.
- Bake in preheated oven until tops are lightly browned, about 15 minutes.
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