Easy Mooncakes 2
     submitted by Cathy Lam

Crust:
4 C Flour
1 ¼ C Sugar
¾ C Powdered Milk
¾ C Butter, melted at room temp
1 T Baking Powder
1 ½ tea Vanilla
1 tea Salt
3 Eggs, large

Glaze:
1 Egg
1 T Water

Filling:
1/2 C Milk
1/2 C Sugar
1/2 stick Margarine
8 oz finely chopped nuts
3-4 oz pkg flaked Coconut
1 Egg
(you can also use jams & preserves as filling)

Prepare the filling by mixing all ingredients in a saucepan & simmering a few minutes until thick. Cool.

Prepare crust: Sift together the flour, powdered milk, baking powder and salt and set aside. Break the eggs into a large mixing bowl, add the sugar and beat vigorously until the mixture “ribbons” off the beaters, about five minutes. Add the melted butter, vanilla, and the sifted dry ingredients to the egg mixture, folding after each addition. Mix to a rough dough, turn out onto a lightly floured surface and knead briefly to a smooth dough. Form the dough into a long, snakelike roll and cut it into twenty pieces.

Preheat oven to 375 degrees. Lightly grease two baking sheets. Using your fingers, press each dough piece into a 3” circle, making the edges thinner and the center thicker. Spoon a portion of the filling into the center and gather up the edges to enclose filling and pinch close. Roll the cake into a ball and flatten it into a mooncake mold, pressing lightly (if you don't have a mold, you can press into a muffin pan to shape the mooncake). Arrange on baking sheet with the design face up. Chill for 1 ½ hrs to set the design. Brush with the glaze and bake for 25 minutes (until lightly brown). Cool on wire rack.