Crispy Kabocha Squash Cookies

1. 1

   Cut the kabocha squash into 2 cm cubes, cover with plastic wrap, and microwave for 2 ~ 3 minutes.

2. 2

   Mash with the back of a fork.

3. 3

   Mix softened butter brought to room temperature and powdered sugar.

4. 4

   Cream, then add the egg yolk.

5. 5

   Add the Step 1 mashed kabocha squash, and mix.

6. 6

   Sift the cake flour and baking powder in the bowl, and mix until there are no flour streaks.

7. 7

   Put the dough in a bag, and let it sit for 30 minutes in the fridge.

8. 8

   Preheat the oven to 180C / 350F.

9. 9

   Form small balls on your palms, place on a baking sheet, then lightly flatten.

10. 10

    Bake in the 180C / 350F oven for 13 - 17 minutes.

11. 11

    When lightly browned, they are done.

* Per serving · 4 servings · Values may vary.

No additional tips available.