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

My nephew asked me to make some cookies and he wanted these ones. The recipy was in my recipybook.

This recipe is Sarah Carmichael's. It was given to her by her grandmother!

I made this using whole wheat flour and used desi ghee for flavor. It turned out very delicious, so I thought of sharing it with all of you. Let's see how to make it.

I adapted a recipe I saw in a cookbook I used to read a lot when I was staying overseas for a short time. I tried many recipes, but somehow the dough always came out too crumbly and didn't come together well. But once I added a little milk, the dough became a lot easier to handle.I added a smiley face because it was cute.-If the batter is too crumbly, it's difficult to draw on a face, so add milk.-If you do not have cornstarch, then add the same amount of flour instead.-It's easier to cut the dough after cooling in the fridge. It'll also easier to draw on the face.-Adjust the cooling time depending on how big the dough log is. Be careful - it becomes difficult to draw a face once the butter starts melting. Recipe by yummykummy.

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 added some hazelnuts to my favorite shortbread!If you are using store-bought hazelnuts, you can skip Steps 1~3. Please adjust the heating times in Step 11 according to your microwave. By adding honey to it, you will get a nice and glossy chocolate dip. Recipe by Nancy town

Mom gave me some pears which I never eat because of the grainy texture..so bam! This happened. So delicious!

My grandmother used to make this when I was young, it’s still one of my favorites

I love coconut, so I wanted to make something topped with a lot of it.For a crunchy texture, heat the egg yolk first But be sure to strain it to prevent lumps from forming. Adjust the baking time according to the size of your cookies. The dough will degrade after the second batch when cutting out shapes, so try to cut them with as few gaps in the dough as possible. Recipe by Pu-kosan

great and easy to make, they are also,easily adaptable, so you can be creative :hungry

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