Simple and Soft Kabocha Squash Halloween Cookies. Prepare the ingredients: Put the butter in a bowl and allow to come to room temperature. A healthy Halloween Kabocha cheesecake that is entirely gluten-free and sugar-free! I really like using Japanese kabocha squash in recipes as it has a really great taste and texture and is very versatile in its uses.
Table of Contents
Ingredients of Simple and Soft Kabocha Squash Halloween Cookies
- Prepare of Unsalted butter.
- You need of Sugar.
- Prepare of Cake flour.
- It’s of Kabocha squash.
- It’s of amount needed to decorate cookies Kabocha seeds.
Kabocha is a Japanese squash or pumpkin. So what better way to celebrate Halloween then with a stuffed kabocha jack-o-lantern! This recipe is sure to please. Kabocha is a hard squash, like most winter squash varieties are, and it has green, slightly bumpy skin, often with light green or white stripes, and dark Like other squash varieties, Kabocha is a great source of vitamin A, vitamin C, and fiber.
Simple and Soft Kabocha Squash Halloween Cookies step by step
- Remove the skin and pith of the kabocha, cook in a microwave until tender, mash to a paste-like consistency, then chill in the refrigerator..
- Blend the sugar into the butter (brought to room temperature in advance)..
- Add the kabocha paste from Step 1, sift in the cake flour, and fold in without kneading..
- If still dry after mixing in Step 3, add milk; if too soft, add more flour..
- Form the dough into a ball, wrap in saran wrap, then let sit in the refrigerator for 1 hour..
- Shape each cookie into 13 to 15 g balls, make an indentation in the center, draw lines on the sides with a toothpick, and decorate with a seed..
- Bake for 16 to 20 minutes at 360°F/180°C until a nice golden brown..
It can be used in many of the same ways that you'd use. These cookies have a spicy, squash taste. Use any winter squash you like. An excellant way to use extra winter squash. It's delicious and nutritious when prepared this simple way!