Makes 13 sandwich cookies

Thin and lacy oatmeal cookies that are wonderfully crispy and sweet.

Spiced sweet Greek cookies with walnuts, soaked in honey syrup (small batch)

Thin and lacy oatmeal cookies that are wonderfully crispy and sweet.

Here is an easy Trogirski Rafioli recipe for you to make at home with ease!

Italian rainbow cookies are delicious, colorful, fluffy, and gorgeous, made with three cake layers sandwiched in between jam and covered in chocolate.

Turkish orange cookies (portakallı kurabiye) are a cross between a small cake and a cookie and they are de-li-cious!  A kurabiye is slightly crumbly with crispy edges but its inside is oh so very soft, it will melt in your mouth.

One of my favorite cookies! Soft and chewy with just enough coconut to make them wonderful! These are so good just out of the oven with a cold glass of milk! Your friends and family will love these! Coconut Cookies 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter 1/2 cup packed brown sugar 1/2 cup white sugar 1 egg 1/2 teaspoon vanilla extract 1 1/3 cups flaked coconut Preheat oven to 350 degrees. Combine the flour, baking soda, and salt; set aside. In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an parchment lined cookie sheet. Cookies should be about 3 inches apart. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks Photograph is the property of and copyrighted to ©Welcome Home

The Amish seem to be master bakers, and they did not skimp on Amish sugar cookies.

This copycat recipe for Samoa cookies brings the iconic Girl Scout treat into your home! You'll never have to buy a box again with this recipe in your back pocket.

Basic biscotti cookies flavored with anise extract and anise seed.

This copycat recipe for Samoa cookies brings the iconic Girl Scout treat into your home! You'll never have to buy a box again with this recipe in your back pocket.

Kourabiedes are popular Greek butter cookies topped with heaps of powdered sugar and made for special occasions.

Join me for a sweet walk through Scotland! We’ll “sample” some recipes for Scottish Cookies that you can make at home! 🍪

These little cookies — described by one friend as tasting like a cookie within a cookie — are really a mixture between a meringue and a cookie. Hence they've become known at home, where they're immensely popular, as Merookies, and are ideal with a cup of coffee after dinner. They are called "forgotten" as, just like the Forgotten Pudding, they are not baked, but put in a hot oven, which you immediately turn off, leaving the cookies to bake in the fading residual heat overnight. I find it all too easy actually to forget them, and always put a post-it sticker on the oven to remind me they're in there, so I don't burn them to a cinder by preheating the oven to cook something else in it the next day. For US cup measures, use the toggle at the top of the ingredients list.

Your search for the best Snickerdoodle Cookies recipe is over!  This easy snickerdoodle recipe is my go-to for this cinnamon-sugar coated, soft and chewy sugar cookie recipe that is a perennial classic!

These four-ingredient peanut butter coconut cookies are easy to make, so you'll always have time to make a quick batch. Bonus: No flour means they're also gluten-free! —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Easy Homemade Samoas are a buttery shortbread cookie topped with toasted caramel and coconut creation with a chocolate drizzle. This classic girl scout cookie is a lot easier than you might think and it uses basic pantry ingredients.

This Custard Creams recipe is a homemade version of the classic British biscuits. These delightful custard flavoured cookies are quick to make and perfect with a cuppa.

Based on Smitten Kitchen's slice & bake cookie palette Makes 25

This traditional Jewish cookie was a staple at Jewish bakeries. This easy to make recipe will take you back to your childhood.

These Viennese finger crumble in the hand and melt in the mouth but require a light touch and real unsalted butter

This specialty cookie takes a little extra effort, but the results are sweet! They really help to make the holidays feel special. —Jane Pearcy, Verona, Wisconsin

Easy Homemade Samoas are a buttery shortbread cookie topped with toasted caramel and coconut creation with a chocolate drizzle. This classic girl scout cookie is a lot easier than you might think and it uses basic pantry ingredients.

The classic British biscuit, home made Custard Creams are even better than the shop bought version.

I have been extra slow in baking cookies for this festive season. Partly because I didn't have any intention to make any cookies, and partly I guess age is really catching up on me. I had to rest my stiff neck and shoulders for 2 days after spending one whole morning making pineapple tarts. My eye-sight is also failing, my presbyopia is getting worst...it is getting difficult and tiring to focus on objects up close. So I stopped baking and did some spring cleaning instead. Early this morning, after spending 9 minutes on a 1-km jog around the estate (I know, I am extremely slow!), I felt all charged up and I found myself spending the rest of the morning baking two batches of butter cookies...rolled and piped ones. I worked on the piped cookies first as I was feeling excited at the thought of piping cookies...this is something I have not done before. The recipe is straight forward and down right simple...requires minimum ingredients and the dough was done in no time. The only difficult part was piping them! I thought I could use my Wilton 2D decorating tip as it gives very impressive rosettes just like this one I did. To my dismay, the tip is not suitable for piping the cookies, the dough which pass through the gaps on the tip was just too thin. Fortunately I have another huge star tip, a Wilton 1C, this one worked quite well. Although I was able to pipe decent looking rosettes they are nothing close to what I had in mind. I can only blame my lack of skill. I am quite hopeless at piping...I do not know the right technique to position the tip and I am totally clueless how to create a nice swirl?! I though it would be easier to pipe pretty swirls with a cookie dough since it is firm, but I was wrong :'( These piped cookies are also commonly known as Melting Moments. As the name implies, they literally melts in your mouth. The dough is made by the creaming method, that is, creaming butter with icing sugar to give a soft and crumbly texture. Icing sugar is used instead of caster sugar to prevent the cookies from spreading. Although the finer the sugar granules, the more spreading they cause, icing sugar which contains cornstarch will actually help the cookies to hold their shape better. Corn flour is also used alongside plain flour to create the tender, melt-in-your-mouth texture. These delicate butter cookies are a great treat! I like the simple flavour...butter and vanilla. I am glad I did the right thing of stocking up blocks of Lurpark unsalted butter when it was on sale ;) The Nielsen-Massey Madagascar Bourbon pure vanilla extract lends the cookies a full and rich vanilla flavour. My only regrets, I should have added vanilla paste instead ^_^' Melting Moments Ingredients 175g unsalted butter, softened at room temperature 40g icing sugar 1/2 teaspoon pure vanilla extract 175g plain flour 40g cornflour (cornstarch) Method: With an electric mixer, cream butter and icing sugar together until pale and fluffy. Add the vanilla extract and beat for a few seconds. Sift the flour and cornflour together over the butter mixture and mix until smooth. Spoon the mixture into a piping bag fitted with a large star-shaped piping nozzle. Pipe into the required shapes on a baking tray lined with parchment paper. Space the shapes well apart. Bake the cookies in preheated oven at 180degC for 12 minutes or until they are a pale golden colour. Leave for a few minutes on the baking tray to firm up slightly before transferring to wire rack to cool. Recipe Source: The Cookie and Biscuit Bible Note: To prevent the cookies from spreading and hold the shape better, after piping, chill the tray of unbaked cookies in the fridge for about 30mins before baking.

I have been extra slow in baking cookies for this festive season. Partly because I didn't have any intention to make any cookies, and partly I guess age is really catching up on me. I had to rest my stiff neck and shoulders for 2 days after spending one whole morning making pineapple tarts. My eye-sight is also failing, my presbyopia is getting worst...it is getting difficult and tiring to focus on objects up close. So I stopped baking and did some spring cleaning instead. Early this morning, after spending 9 minutes on a 1-km jog around the estate (I know, I am extremely slow!), I felt all charged up and I found myself spending the rest of the morning baking two batches of butter cookies...rolled and piped ones. I worked on the piped cookies first as I was feeling excited at the thought of piping cookies...this is something I have not done before. The recipe is straight forward and down right simple...requires minimum ingredients and the dough was done in no time. The only difficult part was piping them! I thought I could use my Wilton 2D decorating tip as it gives very impressive rosettes just like this one I did. To my dismay, the tip is not suitable for piping the cookies, the dough which pass through the gaps on the tip was just too thin. Fortunately I have another huge star tip, a Wilton 1C, this one worked quite well. Although I was able to pipe decent looking rosettes they are nothing close to what I had in mind. I can only blame my lack of skill. I am quite hopeless at piping...I do not know the right technique to position the tip and I am totally clueless how to create a nice swirl?! I though it would be easier to pipe pretty swirls with a cookie dough since it is firm, but I was wrong :'( These piped cookies are also commonly known as Melting Moments. As the name implies, they literally melts in your mouth. The dough is made by the creaming method, that is, creaming butter with icing sugar to give a soft and crumbly texture. Icing sugar is used instead of caster sugar to prevent the cookies from spreading. Although the finer the sugar granules, the more spreading they cause, icing sugar which contains cornstarch will actually help the cookies to hold their shape better. Corn flour is also used alongside plain flour to create the tender, melt-in-your-mouth texture. These delicate butter cookies are a great treat! I like the simple flavour...butter and vanilla. I am glad I did the right thing of stocking up blocks of Lurpark unsalted butter when it was on sale ;) The Nielsen-Massey Madagascar Bourbon pure vanilla extract lends the cookies a full and rich vanilla flavour. My only regrets, I should have added vanilla paste instead ^_^' Melting Moments Ingredients 175g unsalted butter, softened at room temperature 40g icing sugar 1/2 teaspoon pure vanilla extract 175g plain flour 40g cornflour (cornstarch) Method: With an electric mixer, cream butter and icing sugar together until pale and fluffy. Add the vanilla extract and beat for a few seconds. Sift the flour and cornflour together over the butter mixture and mix until smooth. Spoon the mixture into a piping bag fitted with a large star-shaped piping nozzle. Pipe into the required shapes on a baking tray lined with parchment paper. Space the shapes well apart. Bake the cookies in preheated oven at 180degC for 12 minutes or until they are a pale golden colour. Leave for a few minutes on the baking tray to firm up slightly before transferring to wire rack to cool. Recipe Source: The Cookie and Biscuit Bible Note: To prevent the cookies from spreading and hold the shape better, after piping, chill the tray of unbaked cookies in the fridge for about 30mins before baking.

Marie biscuits can be made easily at home. This biscuits taste so good just like the real ones. This biscuits can be stored in an air tight container for 3 to 4 days.

Making vegan ricotta at home from scratch is actually easy and highly rewarding. With just little ingredients you can create the easiest and creamier vegan ricotta cheese.

I recreated the krémes of my childhood. With several years of on and off krémes experiments behind me, I am happy to announce my first batch of successful krémes! Krémes is a classic Hungarian treat. Krémes is made from real vanilla custard; predominantly eggs and milk. It is sandwiched between layers of flaky pastry and then dusted off with a layer of confectionary sugar… krémes is pure delight on all fronts. I remember two types of krémes; homemade and the coffeehouse version. Homemade krémes was delicious, fairly flat with runny yellow cream between 2 layers of flaky pastry. Coffeehouse krémes was not quite as yellow; but was tall and light and most likely had some gelatine in its custard layer. I especially loved Hauer’s krémes! Hauer was the original name of the coffeehouse, but it went by a different name during the communist era. Was it Erkel? I don’t remember. Besides my family kept referring to it as Hauer, the name change when the coffeehouse was privatized was just one of the many things communism was resented for. Go back yet another twenty four years, exactly four years before I was born. The war just ended. Budapest was bombed to hell and the people were hungry, very hungry. In desperation for some cash my great aunt, Olgi néni saved her food stamps and managed to bake a tiny pan of krémes. She packed it up and took it down to the corner of Rákóczi út and Szövetség utca to sell. Along came a bedraggled Hungarian soldier, just back from the front, and grabbed the pan out of her hands. He sat down on the pavement and polished down the entire pan. He then wiped his face on his sleeves and gave the empty pan back to my weeping aunt. Of course he didn’t pay for it, how could he? When I heard this story, I didn’t know who to feel sorrier for, my aunt or that soldier. So you see krémes imbedded itself into my family history in a variety of ways. HUNGARIAN CUSTARD SLICEVanilla Infused Milk 2 cups milk 1 vanilla pod Flaky Pastry 1-1/2 cup + 1 Tbsp flour 3/4 cup chilled hard margarine 1 pinch of salt 4 Tbsp cold water 4 tsp vinegar Custard Layer 8 egg yolks 1/2 cup sugar 1/3 cup + 1Tbsp flour 2 pkg. or 2 Tbsp real vanilla sugar 3 pkg. gelatine [21 g] 1/4 cup unsalted butter 8 egg whites 1/2 cup sugar 1 tsp fresh lemon juice candy thermometer is essential Topping 1/4 cup icing sugar • Make the vanilla infused milk first. • Heat the milk in a saucepan. • Scrape the seeds from the vanilla bean into the milk with a paring knife, and add the bean pod to the milk. • Cover, remove from heat, and infuse for one hour. • Next make the flaky pastry. • In a large bowl crumble the flour and the chilled margarine to fine crumbs. • Mix in the salt. • Place the cold water and the vinegar in a small dish. • Pour the liquid over the pastry crumbs. • Stir to combine and gradually form a rough ball. • Generously flour a board and roll out the pastry into a thin rectangle. • Roll up the pastry and divide into 4 parts. • Roll each division into a thin rectangle. • Stack the four rectangles on top of one another. • Chill for twenty minutes. • Divide the chilled pastry into two equal halves. • Roll out the first pastry very thin. • Fold it in half and place the folded edge in the middle of the 9X13 baking pan. • Unfold and arrange the pastry with deep folds as in the photo. • Let the dough go up the sides halfway, pastry will shrink during baking. • Place in a preheated 400F oven for 14-18 minutes. • Keep a watch, pastry burns easily. • When the pastry is golden brown, remove pan from the oven. • Immediately cut pastry into twelve squares. • Divide the long side by 4 and the short side by 3. • Wait a few minutes and very carefully remove the squares and set them aside in the same order as they were in the pan. These will go on the top later. • Roll out the remaining dough and arrange it in the baking pan as before. • Bake the second pastry sheet and set it aside. This will be the bottom of the krémes. • Next make the custard layer. • In a medium sized bowl beat the egg yolks and 1/2 cup sugar for 8 minutes • In a separate bowl whisk together the flour, gelatine and the vanilla sugar. • Gradually add the flour mixture to the beaten egg yolks and beat until smooth. • Remove the vanilla pods from the vanilla infused milk. • Gradually add the vanilla infused milk to the bowl with the eggs and the flour. • Transfer custard to a medium sized pot. • Attach the candy thermometer to the side of the pot so you can keep an eye on the temperature. • Over medium heat and continually stirring heat the custard. • Do not let custard heat beyond 80C [176F] for this recipe. • When the custard reached 80C remove from heat. • Stir in the butter and set aside. • While the custard is cooling whip the egg whites. • With clean beaters beat the egg whites until soft peaks form. • Add the lemon juice and beat until almost stiff. • Add 1/2 cup sugar and beat until very stiff and shiny. • Very slowly and gradually, gently fold the custard into the stiff egg whites. • Pour on top of the bottom pastry layer and place in the fridge. • Make sure the pan is level on the shelf. • When the gelatine is beginning to set, place the pastry squares on the top. • Let the krémes chill thoroughly. • Before serving generously sift icing sugar on the top. • Cut the slices between the pastry squares.

Twaróg is soft and milky, with a mild taste. This recipe makes approx. 1 pound (450 g) of Farmer’s Cheese. If you’re planning on making Sernik (Polish-style cheesecake), double the ingredients.

Thank you so much for all your wonderful support this year. I've loved reading your comments on here, Instagram , Pinterest , Twitter and F...

These Fluffy Japanese Soufflé Pancakes are like eating cottony clouds! The delicate, melt-in-your-mouth pancakes are even better with homemade whipped cream and fresh berries. Learn how to make them perfectly airy and pillowy soft with my best tips.