I make these all the time, perfect for Christmas . The whole family loves them ! Decorate to fit any occasion.

I had been making these cookies almost every Christmas since I was a child. My youngest daughter now makes them. You can use sprinkles to decorate the cookies.

very good n family loves it just like I do:)

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

When I was experimenting and trying to come up with egg-free cookies, I stumbled upon these crispy and crunchy sablé cookies. Recipe by Mi-chin

I love crispy cookies.These cookies are just slightly sweet, so even guys who aren't big fans of sugary desserts will enjoy them.The dough is soft, so using cling film makes the whole process easier.These are just slightly sweet, so you can adjust the amount of sugar to your liking.These cookies are even crispier the next day. Recipe by Kokoa77

#goldenapron#post16

These are conventional shortbread cookies using Hattaiko (Hattai Powder) which is a roasted barley flour sold here in Japan. If you cannot get Hattaiko, you can use wholewheat flour, oat flour or barley flour instead. But the roasted nutty fragrant makes these cookies special.