Kabocha Cookies with Aromatic Sesame

Kabocha Cookies with Aromatic Sesame

With lots of kabocha squash kneaded in, these cookies are crispy on the outside and soft on the inside. The sesame also does its bit to make these tasty.

Ingredients: 1 baking tray's worth

Kabocha squash
1/16 of a whole (50g)
Butter (or margarine)
Light brown sugar
Cake flour
100 g
Milk (Condensed)
1 tablespoon
Sesame seeds
to taste


1. Boil or microwave the kabocha and mash it into a paste with a fork.
2. Place the butter (returned to room temperature), sugar, milk and kabocha into a bowl in that order and mix well.
3. Add and cut in the flour. Tip: Don't knead it.
4. Wrap it, form into a stick and let it sit in the freezer for over 15 minutes.
5. Slice into 5mm-thick cookies and top with sesame seeds. Bake in a 180℃ oven for 15 - 20 minutes. When they have cooled down, they're done.

Story Behind this Recipe

I thought kabocha and sesame would go well together, so I tried making this. I only used a little sesame, but it was enough.