A Jammin Life

Cookie Series Part 1 : Pistachio Cookies

Cookie Series Part 3 : Mugwort Mochi Cookies

This is part 3 of my cookie series!

Koreans love mugwort for some odd reason. For a nation that is so against marijuana, they love this super-earthy-blunt-smellin plant. They put it in lattes, rice cakes, side dishes, etc.

I am not a huge fan of it, so I made a cookie that would balance out the earthiness. It’s got sweet red bean paste and some mochi to add more texture and flavor. And I think I’ve succeeded in making mugwort tasty! Check it out ~~

• Cookie Ingredients:
  • 227 grams butter
  • 200 grams brown sugar
  • 100 grams sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 361 grams all purpose flour
  • 1 teaspoon cornstarch
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 1/4 cup dried mugwort powder
  • 1-2 Tablespoons milk
• Red Bean Ingredients:
  • 150 grams red bean
  • 3 Tablespoons sugar
  • Pinch of salt
• Mochi Ingredients:
  • 200 grams glutinous rice flour
  • 1/4 cup sugar
  • 200 ml boiling water

• Cookie Recipe:
  • cream together butter and sugars
  • add eggs one at a time
  • mix in vanilla
  • whisk together flour, cornstarch, baking soda, and salt
  • mix into the butter mixture just until incorporated
  • mix in just enough milk to the mugwort powder to make a thick paste
  • roughly mix the paste into the cookie dough – don’t mix until it’s homogenous but mix until it’s streaky and swirled in
  • divide the dough into 180 g pieces
  • roll them up and put a dent on top with a spoon
  • chill them in the fridge until it hardens
  • bake in a preheated oven at 210°C for about 15-20 minutes
  • as soon as it come out of the oven, fix the shape a little – push the edges in and make the dent bigger on top
• Red Bean Recipe:
  • wash the red bean and submerge completely in water in a pot
  • boil on medium heat and add water as needed until the bean becomes soft – about an hour
  • strain the beans and blend it with sugar, salt, and a little bit of water to a chunky paste
  • put back into the pot and heat on medium-low heat while stirring to get rid of excess water
  • turn off heat and cool it down
  • spoon some halfway into the dents in the baked cookies
• Mochi Recipe:
  • stir together the rice flour and sugar
  • stir in the boiling water
  • cover the bowl with a plastic wrap and microwave for a minute
  • stir the dough with a spoon
  • repeat the microwaving and mixing steps 5 more times
  • spoon out some dough and drop it into the cookie dent on top of the ganache
  • wet your finger with water and pat the dough down to make it flat
  • spread a thin layer of sugar on top and torch it! (optional)