I make these at least 2x a year with my OVO cookie press. I made them for my sons crossing guard this year, and if you double this recipe you can get 100 cookies !

There was a time when I went through trial and error, wanting to make a crispy yet beautiful rose-shaped cookie This is the recipe I came up with.Hearing my niece say "I want to make this on my own," I submitted this recipe in a way that's easy to understand.When you mix the margarine and powdered sugar with an electric hand mixer, the sugar will spatter if you start at high speed.When shaping the dough into a rose-shaped cookie, I make it go about a round and a half.Baking time may differ depending on the oven and how thick the piped dough is. Recipe by nokko.t

I bought a sakura-shaped nozzle thinking to myself, "I'm going to make cookies!". But whenever adding food coloring to my usual recipe the batter always becomes orange when I mix it with egg yolk. I thought up a recipe that resulted in a beautiful sakura color.Add the milk or heavy cream a little at a time! It's best to bring it to room temperature.The nice sakura color will fade if you bake them too long, so keep an eye on them as they bake. Less sugar makes the cookies less likely to burn and results in a prettier color. Recipe by haco858

This crumbly butter cookie will go well with jam.

Since the best by date on my mascarpone was drawing near, I made these cookies without much thought. I love the flavor and sourness of the mascarpone cheese.I halved the original amount of butter and substituted it with olive oil to make the cookies lighter. Of course, you can use butter or olive oil entirely.These cookies are so easy to make since it's all about mixing.Step 4: Mix well to make the dough creamy.Step 5: Use a spatula to even out the dough and to make it less floury.Once the cookies are done, let them cool down thoroughly. Recipe by Mama buta

I used to make easy spritz cookies but decided to arrange the cookies as a gift for hina matsuri. As usual it's hassle free but I wanted to make something that looks a bit elegant and sophisticated.It's better not to use vanilla essence or butter if you want to maintain its Japanese flavor. Please enjoy the anko and matcha flavor. Recipe by Yuu choco mama

I wanted to make a cute purple cookies decorated with heart-shaped sugar decorations.Apparently purple sweet potatoes turn green when combined with egg, so to keep the beautiful color I didn't use any eggs. However I also heard that if you add a bit of lemon juice to the purple yam it neutralizes the pH so you can add eggs.When you first add the milk the butter will split, but if you keep mixing it it will come together.You can use maraschino cherries or almond slices instead of the sugar hearts. You can also use cocoa powder or green tea in place of the purple sweet potato powder.You can also substitute margarine for the butter and heavy cream for the milk. Recipe by Milk to Cocoa to Momo

I didn't really like the simple coloring of baked sweets in general, and came up with this recipe while I was in grade school, thinking it'll be perfect for many celebrations, such as enrollment, commencement, etc. I've been using it as a gift during many occasions for many years ever since.Following a request I received, I listed katakuriko potato starch as a substitute ingredient for corn starch, but I changed it to cake flour since although using katakuriko starch made it easier to pipe, the grooved pattern didn't come out that well.The grooved pattern will come out better when the dough is firm.When using powdered food coloring, dissolve with warm water or water, and color it stronger.If the dough seems too firm during the winter etc., soften by adding water or milk (no more than about 10 ml) or by warming it up a bit.I made the dough in the photo by putting the colored dough between the non-colored ones.The coloring will come out nicely that way. Recipe by Momora

I wanted to eat chocolate cookies, so I made a variation of my soft raisin cookies with tofu.The Hacho miso has a very subtle flavor. It cuts down on the tofu texture, but doesn't have a strong flavor. It's fine to omit, but if you have it, definitely use it. These are only mildly sweet, so if you prefer something sweeter be sure to add more sugar. If you don't cut it right out of the oven, it will be very hard to cut once it hardens. Recipe by Meifan

I wanted to use tofu to make cookies, but it was a pain to soften the butter, so I tried with oil instead.The dough is soft, so if it too difficult to roll by hand, use a spoon to scoop up the mixture and drop it on the baking tray. For 30 cookies. Recipe by Shenka

This is not your typical peanut butter cookie. Adding white miso provides salt and a very slight savory flavor that balances with the sweetness.The recipe is from The NY Times, but is tweaked to use less sugar in the batter and granulated sugar instead of Demerara sugar to coat the cookies before baking. I made smaller cookies than the original recipe specified, so they cooked in less time. I also skipped the step of banging the cookie sheets on the counter to flatten them part-way through baking. It seemed too fussy, and the cookies came out great without manhandling hot cookie sheets. 😉#Dessert #Christmas #Holiday #Autumn #Fall

I had extra kabocha squash, so I made cookies with it.You can freeze the dough. If the room is warm when you're making this, the dough may become too soft. If so, refrigerate . Recipe by asapink