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:
Sound great to me...I like pumpkin and spice type baked goods...and again...fall is coming! Hooray ;)
Sounds like a great fall cookie! I'll have to try your way of cooking kabocha!
Cookies look perfect jenn, i too love the aroma of cinnamon :)
absolutely new to me.. looks yumm :)
hard to say 'nice cookies' with out it sounding wrong!
I've only had kabocha once recently and loved it! Cant wait to get my hands on some kabocha now.
wow these look great must be so soft great job
girlichef: Hooray for fall!!
Andrea: go for it.
Parita: Cinnamon = deliciousness
Nithya: ;-D
Doggy: LOL
pigpigscorner: It's really good, aint it?
CC: Thanks.
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
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.
Tangled: That's why I prefer "cookies"
Mary: Thanks.
They do sound like a great afternoon snackeroo ... and are probably good for you with all that squash in there. Nice!!
That's very creative. I never would have thought of using Kabocha (or any type of squash) in a cookie. They look great!
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!
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
I've had Kabocha but never in a cookie. What a great fall recipe!
I bet those would be great with some pecans and dried crans mixed in too! Perfect for a fall party! :)
Very interesting! I like kabocha but have never had it in dessert form. Must try...
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.
Pumpkin in cookies! Now I have Kabocha No Nimono, but cookies would be a first. GREG
I just saw Kabocha for the first time the other day. These are so unique and yummy!
Intriguing.....
Such a creative use of Kabocha, the cookies sound scrumptious!
Yum... send a few of those my way! They look tasty and perfect for the fall!
Greg: :-D
Reeni: I agree.
eatlive: indeed.
5 Star: They are.
Jen: hehe...
Never heard the word kabocha, but I love pumpkin. So I'm sure these cookies taste wonderful.
Zerrin: Yeah, it a Japanese variety of pumpkin.
Cookies with squash? Sounds pretty awesome!
Esi: Yup. They're really good!!
these sound and look awesome, kaboucha is my favorite squash and your genius shines through with this recipe.
Oyster: Thanks.
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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