Tsubushian Shortbread


"This recipe is so easy, even I can do it. I first had it at a meeting of the Japanese American Historical Society of Southern California made by Nisei member, Hazel Taniguchi. Along with my 7-Layer Rainbow Jello, it’s one of the few dishes I’m able to bring to potlucks."
– Jenni Kuida

Bottom layer:

2 cups flour
1/2 cup sugar
1/2 cup chopped nuts
1 cup softened butter/margarine

Combine flour, sugar and nuts. Cut in butter. Press evenly into 9 X 13" pan, lightly greased. Bake at 350 degrees for 20 minutes.

Top layer:

1/2 cup flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
3 eggs, slightly beaten
18 oz. can tsubushian (red azuki bean) paste

Sift flour, sugar, baking powder and salt. Mix in eggs and tsubushian. Pour over baked crust and bake at 350 degrees for 40-45 minutes. Cut into bars while still warm.

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Updated: 12/22/02