Recipe of Perfect Simple and Soft Kabocha Squash Halloween Cookies

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Before you jump to Simple and Soft Kabocha Squash Halloween Cookies recipe, you may want to read this short interesting healthy tips about How to Elevate Your Mood with Food.

A lot of us have been conditioned to believe that comfort foods are bad and to be avoided. However, if your comfort food is candy or junk food this is true. Otherwise, comfort foods could be really nutritious and good for you. There are a number of foods that actually can boost your moods when you consume them. If you are feeling a little bit down and you’re needing an emotional pick me up, try some of these.

Eggs, would you believe, are wonderful for helping you fight depression. You must make sure, however, that what you make includes the yolk. The yolk is the most essential part of the egg in terms of helping raise your mood. Eggs, the egg yolk especially, are stuffed full of B vitamins. The B vitamin family can be fantastic for boosting your mood. This is because they help improve the function of your neural transmitters, the components of your brain that control your mood. Eat some eggs to jolly up!

See, you don’t need to eat all that junk food when you want to feel better! Try these suggestions instead!

We hope you got benefit from reading it, now let’s go back to simple and soft kabocha squash halloween cookies recipe. To cook simple and soft kabocha squash halloween cookies you need 5 ingredients and 7 steps. Here is how you do it.

The ingredients needed to make Simple and Soft Kabocha Squash Halloween Cookies:

1. Provide 30 grams of Unsalted butter.
2. Prepare 30 grams of Sugar.
3. Use 70 grams of Cake flour.
4. Take 50 grams of Kabocha squash.
5. Provide 1 of amount needed to decorate cookies Kabocha seeds.

Steps to make Simple and Soft Kabocha Squash Halloween Cookies:

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 360°F/180°C until a nice golden brown..

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