This is a mini pumpkin cookie.

　　It's also a Halloween treat for Kimi's school's Halloween party, which has been so busy lately, I'll just have to sort it out now.

WHAT YOU NEED

Ingredients

120 grams of butter
60 grams of flour
120 grams of pumpkin paste
1/2 teaspoon of salt
80 grams of cornstarch
140 grams of low-fat flour
Some of them.
Almonds in the United States

How TO MADE This is a mini pumpkin cookie.

Steps 1 to 4

1. Peel the pumpkin, boil it, boil it, boil it, boil it, boil it, boil it, boil it, boil it

2. 120 g of butter softened at room temperature with 60 g of sugar powder stirred.

3. Butter and sugar powder are stirred until milky white and smooth.

4. Add pumpkin paste to stir evenly.

Steps 5 to 8

5. Low-fiber flour 140 g wheat corn starch 80 g wheat salt 1/2 teaspoon mixed through a sieve and stirred until it can be kneaded into a dough put in the refrigerator refrigerate for 30 minutes

6. Divide the dough in half into small squashes, divide into small doses of 10 g, make a squash pattern according to the diagram, and make squashes with small numbers on top.

7. The other half of the dough is divided into 10 g doses, rounded, with an American almond pressed flat on top, trying to squeeze the almond in as much as possible.

8. Brush the egg yolk.

9. Two sets of biscuits are placed together in the oven, the oven is preheated 180 degrees and baked for 15 minutes.

10.