Jennifer's Autumn Moon Cake recipe

Jennifer adapted this to be kid approved and not too time consuming. However, it does include dairy products (and coconut) so it might not work in all schools due to allergy concerns. At least the dough is similar to the recipe on Yan Can Cook. Or, go to the egg-free, dairy-free recipe if you need it.

Autumn Moon Cakes
Crust
4 c all purpose flour
3/4 c dried milk powder (whiz in Cuisinart to fine powder if lumpy)
1 Tbsp. baking powder
1 tsp. salt
3 eggs
1 1/4 c sugar
3/4 c unsalted butter, melted and cooled to room temp
1 1/2 tsp. vanilla extract
Filling
1 12 oz jar apricot preserves
1 c chopped pitted dates
1 c flaked sweetened coconut
3/4 c raisins

Glaze, whisk together
1 egg, lightly beaten
2 Tbsp. water

1. Sift flour, milk powder, baking powder, salt, set aside. Break eggs in large mixing bowl, add sugar and beat until mixture "ribbons" off the beaters, approx. 5 mins. Add melted butter, vanilla and dry ingredients to egg mixture. Mix to rough dough, turn out on lightly floured surface and knead briefly to smooth dough. Form dough into long roll and cut into 20 pieces.

2. Mix ingredients for filling (I found that this filling was more than enough and used what was left over for muffins)

3. Preheat to 375. Lightly grease 2 baking sheets or use silpat or parchment. Press 1 dough piece into a 3-4 inch circle making edges thinner and center thicker. Spoon a portion of filling into the center, about a Tbsp. Gather up edges of dough to enclose filling and pinch edges together to seal. Roll cake in a ball, flatten to a 3 in. round and press into a lightly floured moon cake mold (or a simple round cookie cutter).

You will need to refrigerate the dough and then refrigerate the formed cakes to hold any design from a moon cake mold. I used some decorative copper molds, but if the design isn’t deeply incised, it will not hold. This is the most time consuming part of the recipe - I don't preheat until I've made half the cakes.

4. Arrange cakes about 1 inch apart on baking sheet. Brush surface of cakes with egg/water glaze. You could also paint a design with red vegetable food coloring if you don’t over do the egg wash. Bake for 20 minutes ...maybe even 18 mins. until golden brown.

5. Variations – use chopped ginger to replace ¼ cup raisins and ginger puree to replace apricot preserves. Not traditional but really yummy and spicy.

6. If you hate coconut, replace with nuts, finely chopped but not ground.

Thanks Jennifer!