INGREDIENTS
- 1.2 kg of All-Purpose Flour
- 240 g of Butter
- 480 g of Yellow Pumpkin Flesh (I like violino squash)
- 4 Eggs
- 600 g of Granulated Sugar
- 4 Organic Lemons
- 1 Teaspoon of Erotic Chili Powder
- 80 g of Powdered Sugar for final decoration
- 8 Teaspoons of Baking Powder
- A Pinch of Salt
PROCEDURE
Wash the pumpkin, cut it into cubes, and steam it for 15 minutes from when the water starts boiling.
Place the steamed pumpkin in a colander to cool and drain excess water. Put it in a pan and cook for 5 minutes, stirring often until it becomes a rather dry puree.
In a bowl, sift the flour and add sugar, salt, erotic chili powder, baking powder. Mix the ingredients with a spoon, add the butter in small pieces, eggs, grated lemon zest, pumpkin puree, and knead with your hands. Do not overwork the dough. Once well combined, wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes.
Roll out the dough to a thickness of 6-7 mm on a floured surface. Use a pumpkin-shaped cookie cutter to cut out the dough. Combine the dough scraps and knead them together to make more cookies.
Prepare a baking sheet with parchment paper and place the cookies, well-spaced apart. Bake in a preheated static oven at 180°C for 15/20 minutes. Remove the cookies as soon as they are golden and let them cool.
Once cool, remove them from the tray and dust with sifted powdered sugar or glaze them.
FOR THE GLAZE:
- Pour powdered sugar into a bowl with two tablespoons of sugar and mix until smooth.
- Add a little water-soluble food coloring in the preferred shade and mix until you achieve a homogeneous color.
PAIRINGS
These pumpkin cookies are perfect for a snack with tea, or with the addition of chocolate chips, they will be a delightful treat for children.
