These cookies are my signature dish that I make quite often. You can keep the dough in the freezer for about 2 weeks, so make it when you have time.Use powdered sugar that contains corn starch (It will make the cookies crispy).The heavy cream is used for binding the dough and butter. So you don't need to use it if you don't have it. Recipe by Gakochan

I wanted to make rose shapes easily.You might find the dough hard at first but it gradually starts to soften with the warmth of your hands. It might break the bag if you squeeze too hard so rub the dough with your hands first.Dissolve the sugar completely in Step 1. The sugar lumps might clog the piping bag. Recipe by Musumedaburu.

This recipe makes just enough cookies to eat in one sitting, not too many. To make as gifts you may want to double the portions.The cookies spread out a bit when baked, so put them on the baking sheet with some room in between them. If you don't have any almond flour, use 85 g of cake flour. The cookies are easier to cut if you chill the dough in the freezer for a bit.You can also make cut-out cookies with this dough! Recipe by pocky25

My Version of this great Biscuit - slightly chewing and amazing

This is another version of my crispy cookie recipe. I made these as a present for a friend.Just mix the dough, let it rest, cut out shapes and bake. Recipe by Dafika

Plenty of sweet cocoa...

While I was thinking of a recipe to combine Japanese and Western flavors, I arrived at this. Recipe by Maraisin

I love to have something sweet to eat with my every evening hot tea, so I am sharing with you my easy cookies recipe

I revised a shortbread recipe, which I used to bake in a café in Canada. It's such an easy ratio of ingredients, so once you bake these cookies, you can make them without looking at the recipe. Feel free to adjust the amount of the ingredients as well. They can be made in 20 minutes!Once you have flipped the baking pan, keep an eye on the cookies so that they don't burn. Take the baking pan out of the oven when the cookies are light brown on the edges, and cook through with the residual heat. I recommend using butter for this recipe since they result in a richer and tastier cookie. Recipe by LazyHata

I didn't have enough matcha , so I tried with green tea leaves. The result was amazingly high in quality. Guests and friends have said that the slight bitterness is delicious, plus tea leaves are cheaper.If you freeze the dough, you can cut it easily. If the chocolate is too hard, roll the dough with a rolling pin on both sides and cut it slowly. If the dough falls apart, just stick it together again with your fingers and it'll be fine. Use tea leaves that are deep green, and pulverize to a fine powder. Add a little matcha for color. Recipe by mini