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1
Peel the kabocha squash and cut into 5 mm pieces.
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2
Rinse lightly and put into a heatproof bowl.
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3
Cover loosely with plastic wrap and microwave at 500 W for 4-5 minutes.
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4
After the kabocha is soft, mash with a masher or a fork.
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5
If you mash it roughly and leave it a little chunky, the cookies will be really tasty.
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6
Start preheating the oven now!
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7
Put the butter (brought to room temperature) in a bowl and add the sugar in 2 batches, stirring well to blend after each addition.
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8
Add the beaten egg and mix quickly to prevent separation.
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9
Add the cooled mashed kabocha squash.
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10
Mix again.
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11
Sift the cake flour 3 times.
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12
Add the cake flour and the sesame seeds and fold into the dough with a rubber spatula.
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13
Just before the dough is completely combined, mix in a few drops of vanilla oil.
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14
The dough is ready.
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15
The finished dough will look like this.
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16
Using 2 spoons, drop the cookies onto a baking sheet.
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17
If they're too big, they might not cook through, so make them about 25 mm in diameter.
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18
Bake in an oven preheated to 340F/170C for 15-18 minutes.
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19
When the cookies are golden brown, they're done!
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20
The outside will be crispy and the inside will be soft.
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21
Delicious!
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22
These cookies taste best right out of the oven.
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23
After they cool, you can warm them in the toaster oven to get that fresh-baked taste again.
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24
If you prefer a crispier texture, smooth and flatten the cookies a little bit when you drop them on the baking sheet.
