I thought kabocha and sesame would go well together, so I tried making this. I only used a little sesame, but it was enough.If you have an aluminium tray in your freezer, place your cookies on that and they will harden more quickly. The photo for step 4 shows it on a tray. You can make different versions using chopped raisins, chocolate, brandy or rum etc.Kabocha tends to rot or turn bad quickly when there are seeds left in, so if you want to store it, it's always a good idea to remove the seeds first, heat for 3 minutes in the microwave, divide into small portions and freeze. Recipe by mini

I wanted to prepare a Halloween cake that would really impress and excite everyone, so I thought of this cookie recipe to make decorations.Be careful with the castle! (But if it breaks, don't worry too much. You can just reinforce it with chocolate.) Makes 1 castle, 3 tombstones, 1 gate, 4 columns.(Recipe by Homard Ebiko)

I love Halloween, and I'm a big fan of Jack Skellinton from the film "The Nightmare Before Christmas." I felt that the deep color of black sesame was better suited for these cookies, rather than cocoa.Please take care when placing on the facial features. Even if it's a little crooked, well, Jack's face is a bit crooked, so don't worry about it. But if you're really having a lot of difficulty, just roll the two types of dough together to make black sesame marble cookie! If you don't press the black dough into the face, when baked it'll turn brown instead of black, so be careful. The amount of cookies yielded by this recipe depends on the size of each one. Recipe by Kiyotamaro.

I had an enromous quantity of left over plain rice so I decided that I'd better put it to a good use instead of leaving it plain when the idea of Japanese rice crackers came up to me, but I didn't have the main ingredients, so I made with what I had in hand!

For my mum's birthday I tried this for the first time. It was fun and easier than I thought. At the time, I made it carelessly and they were more like biscuits than cookies. So, I tried again with icebox cookie dough!To make desserts, it is important to weigh the ingredients precisely and do every step carefully.When making the cocoa dough, it's easier to cut when it is thin, so you can cut it with a knife.If you make them in summer or with the heater on, the dough softens quickly. Make use of your fridge! For making 3 faces and about 10 normal-sized cookies. Recipe by Ohisama taiyou

I originally made these to give as a gift. ＾＾You can use a generic bear shaped cutter that's sold at a 100 yen shop. If you squish the cutter a little to distort it, it will become Rilakkuma shaped. You can use regular chocolate for the filling, but if you use a good quality couverture chocolate + fresh cream, it's even more delicious. Recipe by Mikkorin523

I saw a cookie with a candy window on a TV show awhile ago. I thought if it could be made with a black cocoa cookie, it'd make for a nice contrast and be really cute, so I gave it a shot. When I put the candy in before baking the cookie dough would become smashed or stick to the candy and it was quite difficult. So I changed the procedure to add the candy during the middle of baking.Try to fill in the gaps with smashed candy bits as much as possible. The baking may differ depending on your household oven, so adjust the temperature and baking time as necessary. If the temperature is too hot, the candy may burn. It might be a good idea to have candy bits left over when baking so you can fill in any gaps. For the candy, I use orange and pineapple flavored Sakuma drops. Recipe by yotiko

I thought that matcha and white chocolate must surely be perfect together. You can spread chocolate on the cookies too, but if you are giving them away as a present, having them too sticky is not good, so I put the chocolate inside like a sandwich.When the cookies bake, they turn brown rather than green, so after about 7 minutes, cover with aluminum foil. That way, they will keep their nice green colour. Use the leftover egg white in another recipe, such as Baked Meringue, or Tuiles. Recipe by Marimo1016

Aa-chan's recipe "Crisp! Kabocha Squash Cookies"is super delicious, I made it many times, and when I tried it with sweet potato, it was also delicious. It also has a different texture.- I didn't make it too sweet, so please increase the sugar to taste.- There are some rice cookers which can only make rice. So, if you cannot use a rice cooker for Step 1, please use another method.- Adjust the baking time according to your oven. Recipe by Soraten mama

I wanted to make my children smile.Use bright food coloring and enjoy constructing the house. It's nice if you sprinkle powdered sugar all over to look like snow. Give the icing, which you will use to secure the parts, a firm finish by adding the egg white a bit at a time. If it's too soft, the parts will slide off. For 1 cookie house. Recipe by Kaotan mama *

I'm on a diet, so I've been researching ways to make food with diet-friendly okara. I switched my breakfast to these cookies and soy milk or vegetable juice, and lost 4 kg in only a month. You won't get tired with these cookies since the cheese-flavor is so tasty.Be careful not to burn yourself when mixing the warm okara. Feel it with your hands and let it cool as you mix. Though, if it cools down too much, it won't mix with the cheese.If you don't mind the calories, you can add a bit more cheese to make the dough much easier to handle and the cookies a lot . Recipe by Sheby

There are recipes for chickpea cookie dough everywhere on pinterest. This is my own version which I like very much. You can't really taste the chickpeas. The "dough" should be refrigerated and served cold. It has a very similar consistency to ice cream! (but if you store it in the freezer it's gonna freeze rock solid and will need thawing).