Kabocha Squash Cream Cheese Cookies
Equipment: oven, mixing bowl, kitchen scale, sieve
Ingredients (6 pieces)
- unsalted butter 280g
- muscovado sugar 180g
- sugar 50g
- honey 50g
- egg 130g
- vanilla extract a little
- all-purpose flour 350g
- sweet kabocha pumpkin powder 150g
- baking soda 12g
- cornstarch 20g
- salt 5g
- sweetened cream cheese filling 200g
Instructions
1. Preheat the oven to 200°C.
2. Make the cream cheese filling that goes inside the cookies.
3. Melt the butter completely.
4. In a medium bowl, mix the melted butter with the sugars and honey until only about 50–60% of the sugar granules have dissolved.
5. Add the eggs in 2–3 additions, mixing after each, then add the vanilla extract.
6. Sift together the all-purpose flour, kabocha squash powder, baking soda, cornstarch, and salt.
7. Add the sifted dry ingredients to the dough and mix by cutting through it with the spatula held upright. Mix evenly until no dry flour is visible.
8. Rest the dough in the refrigerator for 30 minutes.
9. Divide the rested dough into 150g portions and flatten each one, then place 30g of cream cheese filling in the center and wrap the dough around it.
10. Lower the preheated oven from 200°C to 185°C and bake for 10–13 minutes.
https://hong-recipe.pages.dev/en/recipes/sweet-pumpkin-cream-cheese-cookie/
Hong's Recipe