Kabocha Pumpkin Cookie Recipe Cooking method
Japanese pumpkin recipe Ingredients:
• 1/4 lb. kabocha
• 2 Tbsp butter
• 3 Tbsp sugar
• 1 egg yolk
• 2/3 cup flour
• 1/4 tsp baking powder
Cut kabocha into large chunks. Steam kabocha in the microwave until
softened. Peel kabocha and mash in a bowl. Mix butter and sugar in
another bowl. Add mashed kabocha in the bowl. Mix well. Add an egg
yolk and stir well. Sift flour and baking powder together. Add the
flour in the bowl. Mix the dough. Rest the dough in the refrigerator
for 30 minutes. Preheat the oven to 340 degrees F. Flatten the cookie
dough on floured board and cut into your favorite shapes. Place a
cooking sheet in a baking pan and place shaped cookie dough on the
sheet. Bake cookies in 340F oven for 15-20 minutes.
*Makes 16 small cookies or 8 large cookies
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