Kabocha Squash Halloween Cookies

Name: Kabocha Squash Halloween Cookies
Cuisine: American
Ingredients: 150 grams Kabocha squash; 200 grams White flour; 80 grams Sugar; 1 Egg yolk; 100 grams Butter (unsalted); 1 tsp Baking powder; 1 Chocolate

cookpad.japan @cookpad_jp

For more, refer to the October entry of my "Kitchen-Dayori (Kitchen Diary)"
http://ameblo.jp/fullmou-diary/entry-11377409697.html (in Japanese)

Depending on the variety of kabocha, the dough may become very soft. To make the dough easy to handle when cutting the cookies, allow ample time to chill in the refrigerator. Recipe by fullmou

For more, refer to the October entry of my "Kitchen-Dayori (Kitchen Diary)"
http://ameblo.jp/fullmou-diary/entry-11377409697.html (in Japanese)

Depending on the variety of kabocha, the dough may become very soft. To make the dough easy to handle when cutting the cookies, allow ample time to chill in the refrigerator. Recipe by fullmou

cookpad.japan @cookpad_jp

For more, refer to the October entry of my "Kitchen-Dayori (Kitchen Diary)"
http://ameblo.jp/fullmou-diary/entry-11377409697.html (in Japanese)

Depending on the variety of kabocha, the dough may become very soft. To make the dough easy to handle when cutting the cookies, allow ample time to chill in the refrigerator. Recipe by fullmou

For more, refer to the October entry of my "Kitchen-Dayori (Kitchen Diary)"
http://ameblo.jp/fullmou-diary/entry-11377409697.html (in Japanese)

Depending on the variety of kabocha, the dough may become very soft. To make the dough easy to handle when cutting the cookies, allow ample time to chill in the refrigerator. Recipe by fullmou

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Ingredients

150 gramsKabocha squash
200 gramsWhite flour
80 gramsSugar
1Egg yolk
100 gramsButter (unsalted)
1 tspBaking powder
1Chocolate

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Steps

1

Remove the skin and seeds from the kabocha, slice into 3 cm cubes, microwave until tender, then mash.
2

In a bowl, whip the butter (brought to room temperature) until it reaches a cream-like consistency. Mix in the sugar one half at a time.
3

Mix in the egg yolk, then combine with the kabocha.
4

Add the flour and baking powder (sifted together) and briskly fold in with a rubber spatula until the dry ingredients are well-incorporated.
5

Wrap the dough in plastic wrap and chill in the refrigerator for 2-3 hours (See the Helpful Hints).
6

Roll out the dough to about a 5 mm thickness, then cut out the cookies.
7

Bake for 15 to 20 minutes until golden brown at 340°F/170°C.
8

When the cookies cool down, use a chocolate decorating pen to make the faces, then serve.