Simple and Soft Kabocha Squash Halloween Cookies

1. 1

   Remove the skin and pith of the kabocha, cook in a microwave until tender, mash to a paste-like consistency, then chill in the refrigerator.

2. 2

   Blend the sugar into the butter (brought to room temperature in advance).

3. 3

   Add the kabocha paste from Step 1, sift in the cake flour, and fold in without kneading.

4. 4

   If still dry after mixing in Step 3, add milk; if too soft, add more flour.

5. 5

   Form the dough into a ball, wrap in saran wrap, then let sit in the refrigerator for 1 hour.

6. 6

   Shape each cookie into 13 to 15 g balls, make an indentation in the center, draw lines on the sides with a toothpick, and decorate with a seed.

7. 7

   Bake for 16 to 20 minutes at 360F/180C until a nice golden brown.

* Per serving · 4 servings · Values may vary.