Kabocha Squash and Sesame Drop Cookies
Kabocha Squash and Sesame Drop Cookies

Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, kabocha squash and sesame drop cookies. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Kabocha Squash and Sesame Drop Cookies is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Kabocha Squash and Sesame Drop Cookies is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook kabocha squash and sesame drop cookies using 8 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Kabocha Squash and Sesame Drop Cookies:
  1. Take 100 grams Kabocha squash
  2. Prepare 60 grams Unsalted butter
  3. Get 50 grams Sugar
  4. Get 30 grams Egg (whole egg)
  5. Take 100 grams Cake flour
  6. Make ready 1 grams Baking powder
  7. Make ready 1 tbsp Black sesame seeds
  8. Get 1 few drops Vanilla oil
Instructions to make Kabocha Squash and Sesame Drop Cookies:
  1. 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.
  2. 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!
  3. Put the butter (brought to room temperature) in a bowl and add the sugar in 2 batches, stirring well to blend after each addition.
  4. Add the beaten egg and mix quickly to prevent separation.
  5. Add the cooled mashed kabocha squash. Mix again.
  6. Sift the cake flour 3 times. Add the cake flour and the sesame seeds and fold into the dough with a rubber spatula.
  7. Just before the dough is completely combined, mix in a few drops of vanilla oil. The dough is ready.
  8. The finished dough will look like this.
  9. 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.
  10. 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!
  11. 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.
  12. If you prefer a crispier texture, smooth and flatten the cookies a little bit when you drop them on the baking sheet.

So that is going to wrap this up with this exceptional food kabocha squash and sesame drop cookies recipe. 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, colleague and friends. Thank you for reading. Go on get cooking!