Crunchy Adzuki Cookies

• 60 grams Unsalted butter or unsalted margarine
• 10 grams Granulated sugar
• 20 grams Condensed milk
• 40 grams Tsubu-an
• 100 grams Cake flour

1. Soften the butter, either by leaving it out at room temperature or microwaving for about 30 seconds.
2. Add granulated sugar, condensed milk and mix well.
3. Once it's become creamy, add the tsubu-an and continue mixing.
4. Pour in the cake flour, and use a rubber spatula to mix into a uniform shape.
5. Wrap it up and roll into a log.
6. Cool for 30 minutes in the freezer.
7. Remove the wrap and slice into 5 mm pieces.
8. Bake in a preheated over at 355F/180C for 18-20 minutes.
9. This time I used canned tsubu-an.
10. It was delicious as well.
11. In this case, bake for a bit longer.
12. I also made matcha adzuki cookies.
13. Check it out

butter, sugar, condensed milk, flour

Taken from cookpad.com/us/recipes/145661-crunchy-adzuki-cookies (may not work)