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Thursday, September 10, 2009

Kabocha Cookies



Kabocha is a Japanese squash. More commonly a pumpkin. This summer has been great for the squash familia. I think I've got my fill of them by the looks of the recipes I've posted these past few month. I was thinking about making some tempura with them, but then I thought of making some sort of baked cookie with them. It's been a while since I've made cookies. Why not? I did make sweet potato biscuits. Why not kabocha cookies, right?

I recently received a jar of some Red Ape Cinnamon, which is pure organic ground Cassia cinnamon from Sumatra. I haven't, at the time, even opened the jar and the smell was so wonderful. Twist the cap open and the aroma fill the air. I love cinnamon. Just the smell of cinnamon and I'm in love. Check out their site to see what other products they offer. It tastes quite lovely to be honest. There's just something about cinnamon that makes it irresistable.

I found a neat trick by mircowaving the kabocha for roughly 5 minutes to get the flesh soft, cooked and easy to handle. It sort of steams them in a way. Make sure you cut them into chunks first. This helps in scooping them out from the skins without have to boil a big pot water.

It's got a little consisteny of a muffin top. I guess I should call these kabocha muffin tops, but I like the sound of cookies better. These are really tasty and with a slight sweetness. A perfect afternoon snack.

Makes 12 large cookies or 18 medium cookies.




Kabocha Cookies

1 small kabocha (2 c)
4 Tbsp unsalted butter
8 Tbsp sugar
1 tsp cinnamon
1/4 tsp salt
4 egg yolks
1 1/3 c flour
1 tsp baking soda


Preheat oven to 375˚F

Heat the kabocha in the microwave for 5 minutes. Then slice in half. Heat for another five minutes to cook until tender. Let it cool for several minutes before handling. Scoop out the flesh and into the food processor or blender. blend until smooth. You may also mash them, if you don't have either.

In a separate bowl, sift together the flour, baking powder and salt.

Then in another bowl, cream together the butter and sugar. Mix in egg yolks and the kabocha. Slowly add in the flour mixture and mix until thoroughly combined.

Place on a baking sheet lines with parchment paper and bake for 15-20 minutes.


33 comments:

girlichef said...

Sound great to me...I like pumpkin and spice type baked goods...and again...fall is coming! Hooray ;)

Andrea@WellnessNotes said...

Sounds like a great fall cookie! I'll have to try your way of cooking kabocha!

Parita said...

Cookies look perfect jenn, i too love the aroma of cinnamon :)

Nithya said...

absolutely new to me.. looks yumm :)

doggybloggy said...

hard to say 'nice cookies' with out it sounding wrong!

pigpigscorner said...

I've only had kabocha once recently and loved it! Cant wait to get my hands on some kabocha now.

Chow and Chatter said...

wow these look great must be so soft great job

Jenn said...

girlichef: Hooray for fall!!

Andrea: go for it.

Parita: Cinnamon = deliciousness

Nithya: ;-D

Doggy: LOL

pigpigscorner: It's really good, aint it?

CC: Thanks.

Tangled Noodle said...

I just had a discussion with my in-laws about how I'm totally averse to fresh pumpkin but when it's baked into pies, bars, cookies, etc. it's all good! These cookies put a happy spin on the fact that autumn is here. I prefer 'cookies' - 'muffin tops' have been corrupted so that it only conjures up unfortunate and unappetizing visions for me. 8-P

Mary said...

I love kabocha squash, not only for its taste but because it is so beautiful to look at. If you can have pumpkin spice cookies why not kabocha cookies. This sounds like a great recipe. A real treat.

Jenn said...

Tangled: That's why I prefer "cookies"

Mary: Thanks.

Muneeba said...

They do sound like a great afternoon snackeroo ... and are probably good for you with all that squash in there. Nice!!

Palidor said...

That's very creative. I never would have thought of using Kabocha (or any type of squash) in a cookie. They look great!

Marta said...

I just came back from Japan and I was surprised to see how often they work kabocha into baked/steamed/boiled/fried sweet treats. These cookies look delicious!

burpandslurp said...

Oh, come on, Jenn. You made this JUST for me. After all, who is more crazily-obsessed than this kabocha-holic? I think it's time for a trip down to USC, don't ya think? ;-p

the ungourmet said...

I've had Kabocha but never in a cookie. What a great fall recipe!

Anonymous said...
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Diana said...

I bet those would be great with some pecans and dried crans mixed in too! Perfect for a fall party! :)

Cucinista said...

Very interesting! I like kabocha but have never had it in dessert form. Must try...

Jenn said...

Muneeba: yes.

Palidor: give it a try.

Marta: I'm think of making a pie with them next.

Burpandslurp: yes. A little USC trip is in order.

Ungoumet: :-)

Diana: Mmmm...pecans and crans Yum! Definitely.

Cucinista: gie em a try.

Sippity Sup said...

Pumpkin in cookies! Now I have Kabocha No Nimono, but cookies would be a first. GREG

Cinnamon Girl aka Reeni♥ said...

I just saw Kabocha for the first time the other day. These are so unique and yummy!

eatlivetravelwrite said...

Intriguing.....

5 Star Foodie said...

Such a creative use of Kabocha, the cookies sound scrumptious!

Jen @ My Kitchen Addiction said...

Yum... send a few of those my way! They look tasty and perfect for the fall!

Jenn said...

Greg: :-D

Reeni: I agree.

eatlive: indeed.

5 Star: They are.

Jen: hehe...

zerrin said...

Never heard the word kabocha, but I love pumpkin. So I'm sure these cookies taste wonderful.

Jenn said...

Zerrin: Yeah, it a Japanese variety of pumpkin.

Esi said...

Cookies with squash? Sounds pretty awesome!

Jenn said...

Esi: Yup. They're really good!!

OysterCulture said...

these sound and look awesome, kaboucha is my favorite squash and your genius shines through with this recipe.

Jenn said...

Oyster: Thanks.

Anonymous said...

I'd like to suggest some edits:

The ingredient list includes baking soda while the instructions state baking powder. I believe it should be baking powder since cream of tartar isn't included.

Instead of stating 8 Tbs butter, just state one cube of butter. Instead of 8 Tbs of sugar, 1/2 cup. Probably could use regular butter instead of unsalted and skip the salt from ingredient list.

Thanks

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