Mooncakes

1 can lotus-bean paste, about 17 ounces
    (available at Asian markets)
4 cups all-purpose flour
1/2 cup dried milk
3 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 cup granulated sugar
1/2 cup liquid shortening
1 egg yolk, beaten, for egg wash

Sift the baking powder, flour, dried milk and salt into a large mixing bowl. Place the 3 eggs and sugar into a separate bowl, and blend with an electric mixer until mixture is thick and forms ribbons. Lightly mix in the liquid shortening. Gently fold the egg mixture into the flour mixture.

Place the dough onto a floured work surface and knead until smooth. Divide dough and roll out into two logs. Slice with a knife into 12 equal pieces. Roll out each piece into a 3-inch circle. Place a spoonful of lotus paste in the center of each circle, bring the edges up and around the center, then pinch the edges closed. If you have a moon press (available online or at some Asian markets), place the dough into the mold and close the mold; to release the cakes, tap the mold onto the table. If you don't have a moon press, gently press the cakes into the shape and size of a hockey puck or a cookie. Place the cakes onto a nonstick or greased cookie sheet(s).

Heat oven to 375 degrees F.

Brush the tops of the cakes with egg wash, and place them in the oven. Bake until golden brown, about 35 minutes.

Makes two dozen.