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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 Healthy Eating Can Be An Easy Thing To Follow.
The benefits of healthy eating are nowadays being given more publicity than ever before and there are good reasons for doing this. Poor diet is a leading factor in health problems such as heart disease and hypertension which can put a drain on the economy. There are more and more efforts to try to get people to adopt a healthier lifestyle and nonetheless it is also easier than ever to rely on fast, convenient food that is often bad for our health. A lot of people typically think that healthy diets require a great deal of work and will significantly alter how they live and eat. In reality, though, just making a few small changes can positively affect everyday eating habits.
The first change you need to make is to pay more attention to what you purchase when you go to the grocery because it is likely that you have the tendency to pick up many of the things without thinking. For instance, in all likelihood you have never checked the box of your favorite cereal to see its sugar content. One nutritious substitute that can give you a great start to your day is oatmeal. Add fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can become a normal part of your new healthy diet.
Thus, it should be somewhat obvious that it’s not difficult to add healthy eating to your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to simple and soft kabocha squash halloween cookies recipe. To make simple and soft kabocha squash halloween cookies you need 5 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Simple and Soft Kabocha Squash Halloween Cookies:
- You need 30 grams Unsalted butter
- Provide 30 grams Sugar
- Use 70 grams Cake flour
- Provide 50 grams Kabocha squash
- Use 1 amount needed to decorate cookies Kabocha seeds
Steps to make Simple and Soft Kabocha Squash Halloween Cookies:
- 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.
- Blend the sugar into the butter (brought to room temperature in advance).
- Add the kabocha paste from Step 1, sift in the cake flour, and fold in without kneading.
- If still dry after mixing in Step 3, add milk; if too soft, add more flour.
- Form the dough into a ball, wrap in saran wrap, then let sit in the refrigerator for 1 hour.
- 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.
- Bake for 16 to 20 minutes at 360°F/180°C until a nice golden brown.
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