Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup butter, softened, plus
- extra butter (for buttering parchment)
- 1/2 cup sugar
- 2 1/2 cups flour
- 9 ounces red azuki bean paste (tsubushian) or koshian (about 1/2 can)
- 1 egg, beaten
- =
Directions
Preheat oven to 350°F Line baking sheet with buttered parchment.
In large bowl of electric mixer, cream butter and sugar; add flour and mix well.
Form dough into 2-inch balls.
Flatten each ball slightly and place 1 tablespoon of an in the center.
Fold dough over an and pinch the ends together.
Place filled dough balls on baking sheets, seam side down (smooth side up).
Brush tops with egg.
Bake for 40 minutes or until lightly browned on top.