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

This crumbly butter cookie will go well with jam.

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

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

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 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 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 tried making these cookies because I had leftover tofu.Bake slowly at low heat so that the cookies become crispy.If you like soft cookies, bake for 20 minutes at 180℃. Recipe by Chibato