How to Make Ultimate Kabocha Squash Cookies without Cookie Cutters

Kabocha Squash Cookies without Cookie Cutters.

To get started with this recipe, we have to prepare a few ingredients. You can cook kabocha squash cookies without cookie cutters using 7 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Kabocha Squash Cookies without Cookie Cutters:

1. Make ready 180 grams of Kabocha squash.
2. Get 120 grams of Butter (or margarine).
3. Prepare 90 grams of Sugar.
4. Prepare 1 of Egg.
5. Get 250 grams of White flour.
6. Make ready 1/2 tsp of Baking powder.
7. Make ready 1 small of amout Salt (not required if you use salted butter), Vanilla oil.

Instructions to make Kabocha Squash Cookies without Cookie Cutters:

1. Keep the butter at room temperature or microwave to soften. Combine the flour and baking powder and sift twice..
2. Microwave the kabocha squash until it becomes soft, peel the skin, and chop up into small pieces in a food processor (then you can strain). Keep the skin aside..
3. Mix the butter until it becomes creamy, add the sugar, and keep mixing well until it turns pale and white. (I used half butter and half margarine).
4. Beat an egg (keep 2 tablespoons aside for brushing), pour into the butter mixture slowly to prevent separation, and keep mixing..
5. When it's blended, add the kabocha squash paste, a small amount of vanilla oil, and salt, then continue mixing..
6. Switch to a spatula, pour in the sifted flour all at once, and mix with a cutting motion. Continue mixing until it's no longer floury. Do not knead!.
7. Separate into two portions and wrap in plastic wrap. Form into logs, and refrigerate. When they become a firm, take them out and push down a chopstick in the centre line to make a pumpkin shape (the stem will be added later). Return to the refrigerator..
8. When they are firm enought to cut, slice, and brush with the remaining egg. Make lines with the edge of a cup or a skewer..
9. Cut facial features from the skin you set aside with kitchen scissors, and press on the pumpkin faces..
10. Preheat the oven at 170℃/ 340℉. Bake for 20 minutes. If it seems like the temperature is too high, turn down the heat..
11. I put them into separate bags and wrap with ribbons and masking tape..
12. You can make a lot and they make perfect gifts..

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