Pumpkin cookies
Cooking with it is easy, but when I want to put it into cookie is another story. I want to use pumpkin as much as I can in this cookie ^^, well it's not easy to make cookie with something that contains liquid without adding too much flour, and in this recipe I try to avoid wheat flour too. I don't have any problem with wheat or dairy product, but I know that there are so many people that suffer from it, and I think it will be good if I can make a recipe that they will be happy with it without using hard to find ingredient or more chemical addition.
To control the liquid in this recipe, I really recommend cooking the pumpkin in the microwave, as the pumpkin will be cooked by its own water so it drier than boiling or steaming. Let the pumpkin cool completely before adding the sugar is very important too, because if the sugar melt your cookie will become soft after cooling.
Ps. you can make it in dairy free version by using soy milk too.
English: Pumpkin cookies
สูตรภาษาไทย: คุกกี้ฟักทอง
日本語のレシピ：かぼちゃのクッキー
Youtube: คุกกี้ฟักทอง/ Pumpkin cookies/ かぼちゃのクッキー
Pumpkin cookies
Makes 12
55 g .............................. Pumpkin (Seeded and peeled)
15 g ............................... Rice bran oil shortening
1/2 tbsp ........................ Milk or soy milk
70 g .............................. Almond powder
40 g .............................. Granulated sugar
1/8 tsp ......................... Salt
10 g .............................. Cornstarch
...................................... Milk or soy milk, for brushing over the cookies
...................................... Pumpkin seeds
Preheat an oven to 220℃
Line baking sheet with baking paper.
Heat in a microwave (600W) for 3.30 minutes.
Beat with hand mixer until smooth.
Place the dough between 2 sheets of baking paper.
Brush with milk (or soy milk).
Press pumpkin seeds over the cookies.
Let it cook completely.
Pumpkin cookies
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