Repost: Matcha Cookies With Red Bean Paste

I’m looking for something a little different for my Christmas cookie exchange this year. I decided on matcha thumbprints with red bean paste. These cookies are the colours of the season, red and green. I love the asian influence; green tea and red bean paste. The original recipe ended up too dry, so I added egg white and water. I took out some of the sugar as the matcha was sweetened. It seemed affordable at $18 a bag, as the pure fetched $30 for a Chinese teacup sized amount. These turned out surprisingly well. For the cookie exchange, I will probably omit the red bean paste it it makes it a little messy to store.

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Post has been rewritten in a recipe friendly format. Originally posted on November 10, 2013.

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Matcha Thumbprint Cookies With Red Bean Paste
Servings
cookies
Ingredients
Servings
cookies
Ingredients
Instructions
  1. In a medium bowl, sift together the flours, baking soda, matcha and salt.
  2. Using a stand mixer, cream together the butter and sugar until light and fluffy.
  3. Add the egg and vanilla and beat until combined. Scrape down the sides of the bowl and mix for another 30 seconds.
  4. On low speed, add the flour/matcha mixture and mix until fully incorporated. Add water if too dry.
  5. Form into a ball or disc and cover with plastic wrap. Refrigerate for 15 minutes.
  6. Preheat oven to 350F.
  7. Position rack in the middle of the oven.
  8. Roll the dough into 1-inch balls and bake them for 12 minutes.
  9. Remove from oven and make a dent in each cookie (you can use your thumb but I don’t like a burnt thumb so I used the back of a ½ tsp measure).
  10. Fill cookies with red bean paste.
  11. If you like your cookies crisper you can go for more time. These are still chewy in the middle.
  12. Remove cookies from oven and let cool on cookie sheets for 5 minutes. Transfer to a wire rack to finish cooling.
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Holiday Cookie Exchange

I used to call it a Christmas Cookie Exchange, but since people starting bringing all sorts of cookies, it’s an excuse for those of us that like to bake to get together during the holidays.  I think in terms of numbers, this was the most cookies I’ve had at an exchange. We had everything from traditional holiday shortbread to cheesecake tarts.  I baked my famous black sea salt caramel cookies and matcha cookies. I love the variety. Sadly, I end up giving most of it away at work, or to friends. If I ate all that, I would be a blimp!

For snacks, I made some mulled cider (non alcoholic). I also ordered a pumpkin spice cake from Fraiche Desserts. They are local and make wonderful desserts and baked goods. I also found some savoury Indian doughnuts at the Dalbrent Spice Rack. They are gluten free, but are made in a factory with wheat. So, not for celiacs. They went really well with the sweet and spicy chutneys.

Black sea salt caramel, chocolate, red raspberry twirls, s'mores, ginger shortbreat, peanut butter sandwich, peanut butter, ginger snap, matcha, shortbread, cheesecake cookie tarts.
Black sea salt caramel, chocolate, red raspberry twirls, s’mores, ginger shortbread, peanut butter sandwich, peanut butter, ginger snap, matcha, shortbread, cheesecake cookie tarts.
The spread.
The spread.
Pumpkin spice cake, samosas and savoury lentil doughnuts with spicy mango pickle and homemade chutney.
Pumpkin spice cake, samosas and savoury lentil doughnuts with spicy mango pickle and homemade chutney.
Pumpkin spice cake, samosas and savoury lentil doughnuts with spicy mango pickle and homemade chutney.
Pumpkin spice cake, samosas and savoury lentil doughnuts with spicy mango pickle and homemade chutney.