Authentic Chinese moon cakes, which are traditionally made at Chinese New Year and during the harvest moon festival, should be filled with red bean paste. They are usually imprinted with a design and they even sell special Chinese moon cake molds. This Americanized version is definitely more kid-friendly and doesn’t require any special baking equipment. They also turned out to be pretty delicious! They taste like a cross between a biscuit and a cookie. You could use any kind of jam for the filling, or even apple (or other fruit) butter. I used strawberry jam. And even if it’s not Chinese New Year or harvest moon time, it’s always a good time for a cookie. Or a biscuit. Or whatever this is!
Servings: approx. 3 dozenPrep Time: 20 minutes plus chilling time Cook Time: 20 minutes
4 cups all-purpose flour
3/4 cup non-fat dry milk
1 1/4 cups sugar
1 tablespoon baking powder
3/4 cup butter, melted
1 1/2 teaspoons vanilla
jam for filling
Combine all the ingredients except for the jam and mix well; knead into a dough. (The mixture will be a little dry, but will knead into a ball.) Wrap the dough in plastic and chill in the refrigerator for at least an hour. Form the chilled dough into small balls. Make a hole with your thumb in the center of each ball and fill with about a 1/2 teaspoon of jam. Close back up into a ball. (It’s okay if a little jam peeks out the top.) Bake at 375-degrees on a lightly greased cookie sheet for about 20 minutes or until just lightly browned at the edges.
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