Hello, I’m Jane. Today, we’re going to make kabocha squash and sesame drop cookies recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Kabocha Squash and Sesame Drop Cookies Recipe
Kabocha Squash and Sesame Drop Cookies is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Kabocha Squash and Sesame Drop Cookies is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this 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:
- Prepare 100 grams Kabocha squash
- Prepare 60 grams Unsalted butter
- Get 50 grams Sugar
- Make ready 30 grams Egg (whole egg)
- Take 100 grams Cake flour
- Get 1 grams Baking powder
- Make ready 1 tbsp Black sesame seeds
- Get 1 few drops Vanilla oil
Instructions 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.
So that is going to wrap it up with this special dish kabocha squash and sesame drop cookies recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
