Crunchy Halloween Cookies (No Cookie Cutter Needed!)

• 100 grams Kabocha squash
• 150 grams Cake flour
• 100 grams Unsalted margarine (or unsalted butter)
• 2 tbsp Sugar
• 1 Granulated sugar (for decoration, as desired)

1. Combine the room-temperature margarine and sugar, and whisk until it has a white, mayonnaise-like consistency.
2. Add the sifted cake flour and mashed kabocha and mix.
3. Don't worry if it's still soft and sticky.
4. Wrap and let it rest in the refrigerator for 30 minutes.
5. Wrap to whatever thickness you like.
6. I rolled it in a 5 cm thick log.
7. When it has hardened, sprinkle granulated sugar on top, roll to coat, and cut in about 5 mm slices.
8. Arrange on a baking pan, and reshape the dough.
9. Draw on the faces.
10. This time I used a straw to poke the eyes and mouth, and a toothpick to make the lines of the pumpkin.
11. Bake in a pre-heated oven at 360F/180C for 15 minutes.
12. Once they're fragrant and crunchy, they're complete.
13. For extra-scary cookies, I tried making Munch's "The Scream!"

squash, flour, margarine, sugar, sugar

Taken from cookpad.com/us/recipes/148379-crunchy-halloween-cookies-no-cookie-cutter-needed (may not work)