Make these easy cookies right now with ingredients you already have in the house.Chilling the dough well makes it easy to cut. If you want to make cut-out cookies, roll the dough out to the same thickness as you would cut the cookies in Step (5), 5mm-1cm, and bake. Recipe by ROCKANA

I'd bought sweet potatoes and left them for so long they were sprouting. I needed to use them up but didn't have any eggs!That's how I came up with this recipe.If you don't have a food processor a mixer or a strainer also works!The sweet potato paste shown in the picture is double the amount.Use the leftover paste in various ways. You can even eat it as-is!If your sweet potatoes aren't that sweet please add sugar. Recipe by Shoshomaro

My Aunt Rosa, who is an excellent cook but lives a bit far away, taught me how to make these cookies. I make them to remember her.

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

This is a variation of a cookie recipe I found in a homemade cookie book published by Boutique.Be sure to completely chill the dough until hardened (at least 1 hour, if not for longer) for a foolproof dough. You can add some dried fruits (apricots, orange peel, maraschino cherries, etc.) in Step 4. You can skip Step 6 if you don't feel like coating the cookies in sugar. Recipe by INCE

I'm really into macrobiotic sweets, and I got the inspiration for this recipe from the owner of a shop.The finished product wasn't quite like the real thing, but these cookies were delicious, My friends asked for the recipe, so I uploaded it.The dough tends to crack easily, so it's better to use simply-shaped cookie cutters. Carefully transfer the cut out dough to the baking sheet. You can re-roll the left over dough after cutting without worrying about the cookies getting hard. I used wheat flour in place of the all purpose four. The wheat flour has a lot of good wheat bran and nice flavor. Recipe by Mama tokidoki okashi shokunin

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

The apples are moist, and the dough is crispy. You can quickly make this with ingredients you have at home using just one bowl. Enjoy it as a snack at 3 PM or even for breakfast! The origin of this recipe: My mother often baked these cookies for me when I came home from kindergarten. I still remember the irresistible smell filling the entrance when I opened the door. I want to pass this memory on to my daughters. It's an important memory with my mother.

These cookies are so simple anybody can do them! Not to mention they are so good! These will only last a few minutes in your kitchen once people try them!#mycookbook

great ;)

I've been using this recipe for about 30 years. These are American-style cookies that make you want to drink a cold glass of milk with them.The origin of this recipeI think the first time I made these was when I was a middle school student living in Canada, following a book. Since then, I've made my own adjustments and have been using this recipe ever since.