Kabocha Squash Halloween Cookies

1. 1

   Remove the skin and seeds from the kabocha, slice into 3 cm cubes, microwave until tender, then mash.

2. 2

   In a bowl, whip the butter (brought to room temperature) until it reaches a cream-like consistency.

3. 3

   Mix in the sugar one half at a time.

4. 4

   Mix in the egg yolk, then combine with the kabocha.

5. 5

   Add the flour and baking powder (sifted together) and briskly fold in with a rubber spatula until the dry ingredients are well-incorporated.

6. 6

   Wrap the dough in plastic wrap and chill in the refrigerator for 2-3 hours (See the Helpful Hints).

7. 7

   Roll out the dough to about a 5 mm thickness, then cut out the cookies.

8. 8

   Bake for 15 to 20 minutes until golden brown at 340F/170C.

9. 9

   When the cookies cool down, use a chocolate decorating pen to make the faces, then serve.

* Per serving · 4 servings · Values may vary.