Matcha Cookies with Red Bean Filling
Tiffany Ni, 2T4 PB
Ingredients
Dry:
1 cup brown sugar, packed
½ cup granulated sugar
1 tsp baking soda (NOT baking powder!)
½ tsp salt
2 cups all purpose flour
2 tbsp matcha powder
White chocolate chips (for a little décor)
Wet:
1 cup unsalted butter
2 eggs, room temperature
1 tsp vanilla extract
1 ½ cups of fine red bean paste (you can find this at any Asian grocery store or if you are feeling crafty, make your own paste at home! I personally really like this recipe: https://www.justonecookbook.com/how-to-make-anko-red-bean-paste/)
Instructions:
Preheat oven to 350°F.
Brown your butter by heating the unsalted butter on the stovetop over medium heat in a saucepan until the butter turns a golden yellow color. Pour the browned butter into a heatproof bowl to cool. As the butter cools, it will get darker in color.
Combine flour, baking soda, salt, and matcha powder in a medium-sized mixing bowl using a sifter to remove any lumps. Mix well and set aside.
In a large bowl, cream together the browned butter, white sugar, and brown sugar until smooth.
Once the wet ingredients are well combined, add in the eggs and vanilla. Whisk together until you get a creamy texture.
Slowly add in the dry ingredients from Step 3. Combine with a spatula until a green dough forms!
Place the dough mixture into the fridge to chill for ~30 minutes. This process is critical as chilling the cookies allows the fats to cool, making for a chewier and sweeter cookie!
Using a spoon, scoop out a small ball of cookie dough (3 cm in diameter) and flatten until dough is 0.75 cm thick.
Add 1 tsp of red bean paste and gently fold the dough back into a ball shape.
Place the cookies on an ungreased baking sheet and gently flatten with the bottom of a jar/measuring cup.
Decorate the tops of the cookies with a couple of white chocolate chips as you’d like.
Bake for 10 minutes or until the edges are golden brown.
Let cookies cool for 5 minutes, then enjoy!
Store in an airtight container–good for up to 1 week.
