Happy Autumn Moon Festival-better late than never.

ok so I still can't seem to get it together since returning to work. I guess it is the 3 nights a week immediately following work, football practice that just sucks away any free time I might have. I try to catch up my life on the 2 days we don't have football practice and then they are filled with dr. apts. or nail appointments (hey a girl gotta do what a girl gotta do), etc. Even though Autumn Moon festival was Saturday, we had to have moon cakes. I think it is fun to start to incorporate our own traditions in with the customs of Paige's native country. Voila- moon cakes and talking about the harvest moon and all the tradition that goes with it. Here is the recipe for my moon cakes- not sure where exactly I found this last year- but it is a yummy recipe. Traditional mooncakes do not have much of a taste- but these are good. My friend Michelle even filled hers with chocolate this year instead of jam. I use a williams Sonoma pan that I bought for this occasion- again my American version.
This year was kinda fun since Paige got to help mix the ingredients- and make a big mess- but she seemed to enjoy it.
I doubled this recipe because it didn't quite yield what it said.
Americanized Moon Cakes
> Ingredients:
> • 1/4 cup sugar
> • 2 egg yolks
> • 1/2 cup salted butter
> • 1 cup all-purpose flour
> • 1 cup strawberry (or your favorite) jam
> Directions:
> 1. Preheat the oven to 375 degrees.
> 2. Combine the butter, sugar and 1 egg yolk and stir.
> 3. Mix in the flour.
> 4. Form the dough into one large ball and wrap it in
> plastic wrap.
> 5. Refrigerate dough for half an hour.
> 6. Unwrap the chilled dough and form small balls in the
> palms of your hand.
> 7. Make a hole with your thumb in the center of each
> mooncake and fill with about half a teaspoon of jam.
> 8. Brush each cake with the other beaten egg yolk and place on a cookie sheet.
> 9. Bake for about 20 minutes or just until the outside edges are slightly brown
> 10. Makes 24