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1
Cut the kabocha into large pieces, microwave for 2-3 minutes until a bamboo skewer can easily pierce through.
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2
Remove the rind and mash to a paste.
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3
In a separate bowl, bring the butter to room temperature, gradually incorporate salt and mix until smooth.
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4
Add sugar in three batches.
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5
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.
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6
Add the kabocha paste from Step 1 and mix.
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7
Make sure the kabocha is well cooled, otherwise the butter will melt!
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8
Sift flour and baking powder into the bowl, and cut the dough with a spatula to mix well.
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9
When the dry ingredients are well incorporated and the dough becomes shiny, it's done.
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10
Wrap in plastic wrap and chill in the fridge for 30 minutes.
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11
When it has cooled and slightly hardened, divide into 5 portions and roll into balls.
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12
Sandwich the dough balls between parchment paper and use a cup or a flat surface to press down.
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13
Shape the flattened dough into a pumpkin shape, and stick kabocha seeds on the top to make a stem.
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14
Using a bamboo skewer or toothpick, draw lines.
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15
Bake in a 340F/170C oven for 20 minutes until they turn a light golden color.
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16
Once the cookies have cooled, use icing or a chocolate pen to draw the outline of the COOKPAD logo, and fill in.
