Melon Bread-Style Avocado Cookies
I based this recipe on a recipe for kabocha squash cookies. I avoided butter and eggs and instead used vegetable oil to highlight the taste and the color of the avocado. The result is a healthy cookie well-flavored with avocado. The pretty color, together with the melon bread shape, makes this a very charming treat.
While these cookies are very easy to make, they use a special baking technique.
I came up with this technique in order to allow the cookies to retain their pretty color and to brown nicely.
Please watch the oven carefully and adjust the baking time and temperature to suit your oven. Recipe by Stylish Mama
Melon Bread-Style Avocado Cookies
I based this recipe on a recipe for kabocha squash cookies. I avoided butter and eggs and instead used vegetable oil to highlight the taste and the color of the avocado. The result is a healthy cookie well-flavored with avocado. The pretty color, together with the melon bread shape, makes this a very charming treat.
While these cookies are very easy to make, they use a special baking technique.
I came up with this technique in order to allow the cookies to retain their pretty color and to brown nicely.
Please watch the oven carefully and adjust the baking time and temperature to suit your oven. Recipe by Stylish Mama
Cooking Instructions
- 1
Combine all the ingredients except for the granulated sugar into a food processor, and blend together.
- 2
It should form a dough that looks like this.
- 3
Divide the dough into 20 portions, roll into balls, and using a dough cutter or knife, make a cross-crossed pattern while flattening them.
- 4
Sprinkle granulated sugar, bake for 10 minutes at 170℃, then 10 more minutes at 140℃.
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