Red Bean Paste Cookies | Living By Design
Source: Powerhouse Productions / other
Ingredients
- 225 grams all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground nutmeg
- Tiny drop of red food gel
- 113 grams butter softened
- 150 grams sugar
- 50 grams egg, 1 large egg without the shell
- 113 grams red bean paste
- 100 grams granulated sugar
- 120 grams Confectioners’ sugar
Instructions
For the cookies
- Place the dry ingredients in a mixing bowl and whisk to mix. Set aside. Use a rubber spatula to mash the softened butter. Then add sugar and mix until combined. Add room temperature egg and mix until combined. Add red bean paste and mix to combine.
- Add the dry ingredients and food coloring (if using). Use a spatula to fold to combine. Don't overwork the dough, just mix until you don't see any more loose flour. The dough will be very sticky at this point. Do not be tempted to add more flour.
- Cover the cookie dough and let it chill in the fridge for at least 4 hours or overnight is best if you have the time.
- Preheat oven to 325 F for conventional oven. When the oven is done preheating, scoop about 11⁄2 tablespoons of the cookie dough out. The dough is still sticky but easier to handle because it's cold. Spray your palms with some non-stick cooking spray or coat lightly with a bit of oil. Roll it into a round ball and place them on a lined cookie sheet.
- Roll each one in granulated sugar first and then generously roll them in the Confectioners’ sugar. This prevents the icing sugar from being absorbed by the dough and you won't get the crinkle effect. Roll them 2 more times in icing sugar to make sure each ball is well-coated or the confectioners' sugar will not show much after baking.
- Put the baking sheet into the oven, 3rd rack from the top. Let them bake for 9 to 11 minutes for the edges to just start to get crisp and the center is still really soft. It may seem underbaked when it comes out, but that's how we want it so it's chewier and fudgier once they cool down completely. Let them cool down completely on the baking sheet. They will firm up once they have cooled down. Don't try to move them when they are still very soft.
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