Recipe of Any-night-of-the-week Kabocha Squash and Sesame Drop Cookies
Hey everyone, it is Jim, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Recipe of Homemade Kabocha Squash and Sesame Drop Cookies. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Kabocha Squash and Sesame Drop Cookies, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kabocha Squash and Sesame Drop Cookies delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Kabocha Squash and Sesame Drop Cookies is 24 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to prepare a few ingredients. You can have Kabocha Squash and Sesame Drop Cookies using 8 ingredients and 12 steps. Here is how you cook that.
I thought of this recipe as a snack for my kids. They love kabocha, so this easy-to-make recipe works great for us I made the steps as easy as possible, so the kids can help make it.
There's nothing really difficult about this. The key is just to make sure the butter and egg are at room temperature, and make sure the mashed kabocha cools before you add it. Feel free to make these drop cookies to your liking! Adding cinnamon would make a great flavor combination! Recipe by Toiroiro
Ingredients and spices that need to be Prepare to make Kabocha Squash and Sesame Drop Cookies:
- 100 grams Kabocha squash
- 60 grams Unsalted butter
- 50 grams Sugar
- 30 grams Egg (whole egg)
- 100 grams Cake flour
- 1 grams Baking powder
- 1 tbsp Black sesame seeds
- 1 few drops Vanilla oil
Steps to make Kabocha Squash and Sesame Drop Cookies
- Peel the kabocha squash and cut into 5 mm pieces. Rinse lightly and put into a heatproof bowl. Cover loosely with plastic wrap and microwave at 500 W for 4-5 minutes.
- After the kabocha is soft, mash with a masher or a fork. If you mash it roughly and leave it a little chunky, the cookies will be really tasty. Start preheating the oven now!
- Put the butter (brought to room temperature) in a bowl and add the sugar in 2 batches, stirring well to blend after each addition.
- Add the beaten egg and mix quickly to prevent separation.
- Add the cooled mashed kabocha squash. Mix again.
- Sift the cake flour 3 times. Add the cake flour and the sesame seeds and fold into the dough with a rubber spatula.
- Just before the dough is completely combined, mix in a few drops of vanilla oil. The dough is ready.
- The finished dough will look like this.
- Using 2 spoons, drop the cookies onto a baking sheet. If they're too big, they might not cook through, so make them about 25 mm in diameter.
- Bake in an oven preheated to 340F/170C for 15-18 minutes. When the cookies are golden brown, they're done! The outside will be crispy and the inside will be soft. Delicious!
- These cookies taste best right out of the oven. After they cool, you can warm them in the toaster oven to get that fresh-baked taste again.
- If you prefer a crispier texture, smooth and flatten the cookies a little bit when you drop them on the baking sheet.
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So that's going to wrap it up with this exceptional food Recipe of Award-winning Kabocha Squash and Sesame Drop Cookies. Thank you very much for reading. I am sure you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!