Kabocha Squash Cookie for Halloween

Name: Kabocha Squash Cookie for Halloween
Yield: 40 servings
Cuisine: American
Ingredients: 150 grams Kabocha squash (seeds removed); 100 grams Butter (unsalted is best); 1 pinch Salt; 70 grams Sugar; 1 medium Egg; 200 grams Cake flour; 1/2 tsp Baking powder; 2 to 3 Chocolate decoration pen for decoration

cookpad.japan @cookpad_jp

I wanted to make a pumpkin color and pumpkin shaped cookie for a gift. I give it to people in a black box with an orange ribbon with a Halloween mood.

The shaping process after wrapping in a cellophane wrap will determine the cookie shape either to look like a pumpkin or not so try to press it well to shape.
The pumpkin pattern will disappear while baking if the cuts are too shallow.
The cookies will look more shiny if you brush the remaining egg white or beaten egg on the surface of the cookies before baking. Recipe by Choco makaron

I wanted to make a pumpkin color and pumpkin shaped cookie for a gift. I give it to people in a black box with an orange ribbon with a Halloween mood.

cookpad.japan @cookpad_jp

I wanted to make a pumpkin color and pumpkin shaped cookie for a gift. I give it to people in a black box with an orange ribbon with a Halloween mood.

Saved

Ingredients

40 servings

150 gramsKabocha squash (seeds removed)
100 gramsButter (unsalted is best)
1 pinchSalt
70 gramsSugar
1 mediumEgg
200 gramsCake flour
1/2 tspBaking powder
2to 3 Chocolate decoration pen for decoration

Saved

Steps

1

Cut the kabocha squash into bite size pieces and line in a heat-resisting container. Microwave for 2 to 3 minutes until a bamboo skewer can go through smoothly. Peal the skin and mash into a paste.
2

Keep the butter in another bowl to become room temperature in advance. Add the salt a little at a time and mix to become smooth. Add the sugar in 3 batches. Do not add salt if using salted butter.
3

Beat a room temperature egg and add it in 3 batches. Mix well until you cannot see the egg anymore in the bowl each time before adding the next batch of egg.
4

Add the kabocha squash paste and mix. The butter will melt so add the kabocha squash when it has cooled.
5

Mix the flour and baking powder and add. Mix with a spatula so that the flour and butter mixes well.
6

When the flouriness is gone and it becomes a little shiny, wrap it in plastic wrap and form into a 4-6 cm thick tube. It will look cute if you have it in big and small sizes.
7

Chill it in the refrigerator for about 10 minutes and when the outside starts to harden, press the middle of the top and bottom part with chopsticks or stick and make it become an oval. Chill in the refrigerator once more to harden.
8

After chilling for about 1 hour to harden, slice it with a knife into pieces about 7mm thick and line them on a baking sheet. Use a bamboo skewer and draw a pumpkin pattern.
9

Bake it in a 340F/170C oven for 20 minutes. Adjust the baking time depending on the thickness. Draw a face with an icing pencil when the cookies have cooled and then it is done.
10

Caution : When the chocolate pen is hard, it will be difficult to draw a face, so soak it in a bowl of hot water to warm up.