Kabocha Squash Cookies without Cookie Cutters.
Table of Contents
Ingredients of Kabocha Squash Cookies without Cookie Cutters
- Prepare 180 grams of Kabocha squash.
- Prepare 120 grams of Butter (or margarine).
- You need 90 grams of Sugar.
- It’s 1 of Egg.
- You need 250 grams of White flour.
- It’s 1/2 tsp of Baking powder.
- Prepare 1 small of amout Salt (not required if you use salted butter), Vanilla oil.
Kabocha Squash Cookies without Cookie Cutters step by step
- Keep the butter at room temperature or microwave to soften. Combine the flour and baking powder and sift twice..
- Microwave the kabocha squash until it becomes soft, peel the skin, and chop up into small pieces in a food processor (then you can strain). Keep the skin aside..
- Mix the butter until it becomes creamy, add the sugar, and keep mixing well until it turns pale and white. (I used half butter and half margarine).
- Beat an egg (keep 2 tablespoons aside for brushing), pour into the butter mixture slowly to prevent separation, and keep mixing..
- When it's blended, add the kabocha squash paste, a small amount of vanilla oil, and salt, then continue mixing..
- Switch to a spatula, pour in the sifted flour all at once, and mix with a cutting motion. Continue mixing until it's no longer floury. Do not knead!.
- Separate into two portions and wrap in plastic wrap. Form into logs, and refrigerate. When they become a firm, take them out and push down a chopstick in the centre line to make a pumpkin shape (the stem will be added later). Return to the refrigerator..
- When they are firm enought to cut, slice, and brush with the remaining egg. Make lines with the edge of a cup or a skewer..
- Cut facial features from the skin you set aside with kitchen scissors, and press on the pumpkin faces..
- Preheat the oven at 170℃/ 340℉. Bake for 20 minutes. If it seems like the temperature is too high, turn down the heat..
- I put them into separate bags and wrap with ribbons and masking tape..
- You can make a lot and they make perfect gifts..