Simple and Soft Kabocha Squash Halloween Cookies

• 30 grams Unsalted butter
• 30 grams Sugar
• 70 grams Cake flour
• 50 grams Kabocha squash
• 1 amount needed to decorate cookies Kabocha seeds

1. Remove the skin and pith of the kabocha, cook in a microwave until tender, mash to a paste-like consistency, then chill in the refrigerator.
2. Blend the sugar into the butter (brought to room temperature in advance).
3. Add the kabocha paste from Step 1, sift in the cake flour, and fold in without kneading.
4. If still dry after mixing in Step 3, add milk; if too soft, add more flour.
5. Form the dough into a ball, wrap in saran wrap, then let sit in the refrigerator for 1 hour.
6. Shape each cookie into 13 to 15 g balls, make an indentation in the center, draw lines on the sides with a toothpick, and decorate with a seed.
7. Bake for 16 to 20 minutes at 360F/180C until a nice golden brown.

butter, sugar, flour, squash, amount

Taken from cookpad.com/us/recipes/171128-simple-and-soft-kabocha-squash-halloween-cookies (may not work)