In a medium bowl, mix the melted butter with the sugars and honey until only about 50–60% of the sugar granules have dissolved.
Add the eggs in 2–3 additions, mixing after each, then add the vanilla extract.
Sift together the all-purpose flour, kabocha squash powder, baking soda, cornstarch, and salt.
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.
Add the pumpkin seeds (pepitas) and sunflower seeds and mix lightly.
Rest the dough in the refrigerator for 30 minutes.
Divide the rested dough into 180–200g portions.
Lower the preheated oven from 200°C to 185°C and bake for 10–13 minutes.
Kabocha Squash Seed Cookies
Equipment: oven, mixing bowl, kitchen scale, sieve
Ingredients (6 pieces)
- unsalted butter 280g
- muscovado sugar 150g
- sugar 50g
- dark brown sugar 30g
- honey 50g
- egg 130g
- vanilla extract 5g
- all-purpose flour 380g
- sweet kabocha pumpkin powder 120g
- baking soda 12g
- cornstarch 20g
- salt 5g
- pumpkin seeds 100g
- sunflower seeds 100g
Instructions
1. Preheat the oven to 200°C.
2. Melt the butter completely.
3. In a medium bowl, mix the melted butter with the sugars and honey until only about 50–60% of the sugar granules have dissolved.
4. Add the eggs in 2–3 additions, mixing after each, then add the vanilla extract.
5. Sift together the all-purpose flour, kabocha squash powder, baking soda, cornstarch, and salt.
6. 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.
7. Add the pumpkin seeds (pepitas) and sunflower seeds and mix lightly.
8. Rest the dough in the refrigerator for 30 minutes.
9. Divide the rested dough into 180–200g portions.
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-seed-cookie/
Hong's Recipe