Easiest Way to Cook Yummy Kabocha Squash Halloween Cookies

Easiest Way to Cook Yummy Kabocha Squash Halloween Cookies post thumbnail image

Kabocha Squash Halloween Cookies. Add the steamed and softened kabocha squash flesh to a bowl and mash. Add the powdered ingredients and mix well. Add the canola oil and maple syrup and gather the dough into a loose ball.

Kabocha Squash Halloween Cookies Mix in the egg yolk, then combine with the kabocha. Cut the kabocha squash into bite size pieces and line in a heat-resisting container. Peal the skin and mash into a paste. You can have Kabocha Squash Halloween Cookies using 7 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Kabocha Squash Halloween Cookies

  1. It’s 150 grams of Kabocha squash.
  2. You need 200 grams of White flour.
  3. You need 80 grams of Sugar.
  4. You need 1 of Egg yolk.
  5. Prepare 100 grams of Butter (unsalted).
  6. It’s 1 tsp of Baking powder.
  7. You need 1 of Chocolate.

Keep the butter in another bowl to become room temperature in advance. Here is how you cook that. Here is how you achieve that. Here is how you cook it.

Kabocha Squash Halloween Cookies instructions

  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..

Here is how you achieve that. Line a baking sheet with foil and cut the squash in half lengthwise. Scoop out the seeds and stringy insides and then cut each half into three wedges, making sure that each slice is uniform. One of the best treats to make with kabocha squash is these crunchy Japanese pumpkin croquettes or kabocha korokke! Crispy on the outside and naturally sweet and savory on the inside, these kabocha croquettes are simply irresistible.

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