Cookpad Logo Cookie for Halloween!

Name: Cookpad Logo Cookie for Halloween!
Yield: 5 servings
Cuisine: American
Ingredients: 1 dash Salt; 80 grams Kabocha squash (seeds removed); 50 grams Butter (unsalted); 1 dash Salt; 40 grams Sugar; 1/2 Egg (medium); 100 grams Cake flour; 1/3 tsp Baking powder; 1 Kabocha squash seed; 1 Black icing or; 1 Decoration pen or melted chocolate

cookpad.japan @cookpad_jp

This is the official COOKPAD logo for Halloween.

I was asked to compose a recipe for their Halloween-themed banner, and this was one of 10 different ideas.

When drawing the logo, expand the logo on your computer screen, copy and cut it out on paper, and practice with a toothpick for a clean design.

This is the official COOKPAD logo for Halloween.

I was asked to compose a recipe for their Halloween-themed banner, and this was one of 10 different ideas.

When drawing the logo, expand the logo on your computer screen, copy and cut it out on paper, and practice with a toothpick for a clean design.

cookpad.japan @cookpad_jp

This is the official COOKPAD logo for Halloween.

I was asked to compose a recipe for their Halloween-themed banner, and this was one of 10 different ideas.

When drawing the logo, expand the logo on your computer screen, copy and cut it out on paper, and practice with a toothpick for a clean design.

This is the official COOKPAD logo for Halloween.

I was asked to compose a recipe for their Halloween-themed banner, and this was one of 10 different ideas.

When drawing the logo, expand the logo on your computer screen, copy and cut it out on paper, and practice with a toothpick for a clean design.

Saved

Ingredients

5 servings

1 dashSalt
80 gramsKabocha squash (seeds removed)
50 gramsButter (unsalted)
1 dashSalt
40 gramsSugar
1/2Egg (medium)
100 gramsCake flour
1/3 tspBaking powder
1Kabocha squash seed
For drawing
1Black icing or
1Decoration pen or melted chocolate

Saved

Steps

1

Cut the kabocha into large pieces, microwave for 2-3 minutes until a bamboo skewer can easily pierce through. Remove the rind and mash to a paste.
2

In a separate bowl, bring the butter to room temperature, gradually incorporate salt and mix until smooth. Add sugar in three batches.
3

Beat an egg brought to room temperature, and add to the butter in three batches, making sure that the egg is well incorporated after each addition.
4

Add the kabocha paste from Step 1 and mix. Make sure the kabocha is well cooled, otherwise the butter will melt!
5

Sift flour and baking powder into the bowl, and cut the dough with a spatula to mix well.
6

When the dry ingredients are well incorporated and the dough becomes shiny, it's done. Wrap in plastic wrap and chill in the fridge for 30 minutes.
7

When it has cooled and slightly hardened, divide into 5 portions and roll into balls.
8

Sandwich the dough balls between parchment paper and use a cup or a flat surface to press down.
9

Shape the flattened dough into a pumpkin shape, and stick kabocha seeds on the top to make a stem.
10

Using a bamboo skewer or toothpick, draw lines.
11

Bake in a 340F/170℃ oven for 20 minutes until they turn a light golden color.
12

Once the cookies have cooled, use icing or a chocolate pen to draw the outline of the COOKPAD logo, and fill in.