Baby Pumpkin Cookies

Baby Pumpkin Cookies

1. Prepare all the ingredients.

2. The pumpkin is steamed on the pot.

3. The steamed pumpkin is pressed into puree.

4. Cut the butter into small pieces to soften at room temperature, and just press it with your hands.

5. The butter and powdered sugar are smoothly beaten with a whisk.

6. Put pumpkin puree on it, sift in low flour and cornstarch.

7. Mix well with a silicone spatula and knead it into a smooth dough with your hands.

8. Put it in a fresh-keeping bag and keep it in the refrigerator for 40 minutes

9. The refrigerated dough is rolled into a 3 cm thick pancake, and the pattern is pressed out with a mold.

10. Put it on a baking tray and bake at 170° for 25 minutes.

11. The baked biscuits are sealed and stored in a bag.

12. Finished picture.