Celebrate Rosh Hashanah with these delightful rolled cookies, generously filled with a blend of date spread and cinnamon.Kosher, Pareve

From Molly Yeh's Molly on the Range I've made two versions: one without chocolate topped with sprinkles and sea salt — these were the kids' favorite, probably because I used dark chocolate in the other one. I loved both, so tailor the fillings/toppings to your liking.

Polvorones: The Spanish shortbread cookie. A buttery and crumbly cookie in the Puerto Rican tradition by Zully Hernandez of foodiezoolee.com

Last night, I baked healthy okara cookies! They were very hard and crunchy, but I really loved them. These cookies were very healthy because they were made from okara. :) Have you ever heard of okara? When I went to my local Japanese supermarket this week, I found they were selling okara (おから), which is tofu byproducts. Tofu lees, soy pulp, is called okara in Japanese. Okara is high nutrient food and is high in protein and fiber. Moreover, okara is very inexpensive. It's usually a few dollars. :) However, it's pretty hard to find okara at supermarkets because fresh okara spoils pretty quickly, so it only sells for just a short while (Just several days). That's why when I find okara, I think I am really lucky that day. :) If you want to get okara, you can find okara at tofu section in Japanese supermarket. If you cannot use up all your okara in a few days or so, just store them in your freezer. It will last two to three months. :) As I mentioned in my previous entries, How to Make Curry Flavored Unohana - Okara Recipe and How to Make Italian Hamburg Steak with Okara, Japanese Style Salisbury Steak, I've shared some recipes using okara with you through my blog. Today, I'm going to share how to make crunchy okara cookies with you. :) Fresh Okara Ingredients (8 Servings) 200g (7 oz) of Fresh Okara 150g (5 oz) of All Purpose Flour 50g (1.7 oz) of Sugar (If you have a sweet tooth, you might want to add more sugar.) 50g (1.7 oz) of Coconut Oil (or Vegetable Oil) 1. Mix okara, flour, sugar and oil with your hands until lumped up. 2. Divide in two. Make dough like sticks and wrap them up. Keep them in a refrigerator for over 15 minutes. 3. Slice the dough with a knife. 4. Bake them in an oven at 180℃ (356℉) for about 15 to 20 minutes. Baking time depends on your oven, but if you love extra hard and crunchy ones, you can bake them for 20 minutes. If you love less crunchy cookies, you can bake them for 15 minutes or shorter. 5. Enjoy! This morning, I also took the second dough out of my refrigerator and baked them again. This time, I tried to slice it thinner to save baking time. :) Eventually, I baked them for 20 minutes, and they turned out very crunchy cookies! My entries related to cooking can be seen here. My entries related to my favorite recipes can be seen here. My entries related to foods my husband cooked can be seen here. My entries related to Japanese instant ramen can be seen here. My entries related to Japanese noodles can be seen here. My entries related to Japan Haul can be seen here. My entries related to Best Japanese Beauty Products can be seen here. My entries related to Japan can be seen here. These are also my entries you might like. ■How to Make Curry Flavored Unohana - Okara Recipe ■How to Make Italian Hamburg Steak with Okara, Japanese Style Salisbury Steak ■What I Bought at Japanese Supermarkets ■Top 10 Products You Should Buy at Japanese Supermarkets (for Beginners!) ■Don Quijote (Donki) Haul - What He Got in Japan ■8 Interesting Japanese Kitchen Gadgets! ■My Top 10 Favorite Japanese Snacks ■My Top 10 Favorite Japanese Sweets ■Top 10 Most Popular Japanese Foods ■My Top 15 Must Eat Foods in Japan - My Favorite Japanese Foods ■How to Make Japanese Deep Fried Chicken, Kara-Age ■How to Cook Japanese Curry ■How to Cook Miso Soup ■How to Cook Japanese White Cream Stew ■How to Cook Soboro Don, Japanese Scrambled Meat And Egg Bowl ■How to Cook Easy Teriyaki Chicken

Easy recipe for crisp, crumbly, and delicious Indian shortbread cookies called Nankhatai, made with a combination of flours, almonds, sugar, ghee, and cardamom.

The lone-dweller, in need of the balm that only a freshly baked biscuit can provide, is faced with a most unsatisfactory choice: do without or make a batch big enough to keep a huge hungry household happy. I had to put that right, and not just out of altruism, you understand. To this end, I have created a cookie recipe that answers my every requirement: deeply chocolatey, sweet but not too sweet, and sprinkled with sea salt flakes. They are the work of an easy moment, requiring no more than a couple of bowls, a wooden spoon and a spot of stirring. And while I urge you to eat one — if such urging is even necessary — when it's still warm, so that it's crisp around the edges, its centre tender and shortbready and gloriously gooey with nuggets of molten chocolate, you can for a contrating kind of eating enjoyment leave the other until the next day (but no longer), when it will be slightly sandy and softly chewy. But these are big old biscuits so, if you find yourself in company — and a generous mood — you can graciously offer one of them without feeling short-changed. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.

This is not an authentic Basque cheesecake. It is my interpretation of a burnt Basque-style cheesecake with the addition of a vanilla cookie crust bottom. Yield: 6-inch

These Chocolate Rugelach are buttery, light, and incredibly flaky.

A buttery Danish filled with sweet vanilla pudding, the puddingbrezel is one of a kind. Learn how to make this pretzel-shaped pastry.

A triple layer, NO BAKE, {insanely rich} dessert that is named after a city (Nanaimo) in British Columbia, Canada.

There are two kinds of Nova Scotia oatcakes - soft and chewy, and buttery and crisp. This recipe is for the latter, most often associated with Cape Breton.

Step-by-step instructions for making your own vegan buttermilk. The perfect traditional buttermilk substitute for recipes like vegan pancakes, quick breads, and more!

This special ensaymada recipe (also known as Filipino sweet buns) is a sweet and cheesy bread that is usually paired with coffee. It can be bought from any bakery and is usually enjoyed as a mid-afternoon snack.

Discover the taste of South Africa with our traditional Milk Tart recipe. This creamy, comforting dessert is a South African classic that's perfect for any occasion.

Delicious AND raw? Amazing chocolate caramel slice and you could tell yourself to have two pieces, cos it’s kind of good for you!

I looked out my window this morning and decided that today is a cup of tea kind of a day. The sky is ugly gray and hanging ominously low, the Gabe is not feeling well and I may have eaten one too …

The classic French custard is easy to make anywhere, anytime, and with all sorts of mix-ins.

Kolaches in a bread machine - yes, really!

When I was a judge on MasterChef Australia in 2016, Chloe Bowles, one of the contestants, came up with a batch of quite magnificent gluten-free blondies, and very kindly gave me the recipe; I wasn't going to leave the country without it. I have taken great liberties with it and in the process turned it into a warm, squidgy pudding, to be eaten with a tangy splodge of creme fraiche and a tumble of sharp raspberries. Insistently sweet, it does need the counterbalance. You can, of course, eat them as blondies, in traditional fashion, in which case I'd give them another 5 minutes in the oven, loosely covered with foil. Let them get completely cold, then put in the fridge to chill completely before cutting them into squares. For US cup measures, use the toggle at the top of the ingredients list.

These are a very English kind of macaroon, the sort you always used to see displayed in bakers' shops alongside the madelines (those sponge castles dipped in luminous strawberry jam and dredged in throat-catching desiccated coconut, and so very different from those that inflamed the memory of Marcel Proust). The difference with coconut macaroons is that you need neither to be ironic nor self-consciously retro-cool to enjoy them. One bit of retail bossiness here: buy shredded, not desiccated, coconut, otherwise the sugary, fragrant dampness — which is, after all, the whole point — will be lost. For US cup measures, use the toggle at the top of the ingredients list.

A traditional Norwegian and Swedish Christmas cookie made by dipping a rosette iron in batter before deep frying in hot oil.

Bijela pita is a traditional cake in Croatia and several other countries in the Balkans. Here is an easy to make bijela pita recipe, this Croatian white slice is sure to please.

The Daring Cooks’ February 2012 challenge was hosted by Audax & Lis and they chose to present Patties for their ease of construction, ...

Best. Cake. Ever.

A buttery Danish filled with sweet vanilla pudding, the puddingbrezel is one of a kind. Learn how to make this pretzel-shaped pastry.

Ghotab or Qottab is a traditional Iranian almond and walnut-filled crescent pastry that is infused with cardamom and cinnamon flavours to make the perfect treat.

Kinder bueno inspired filling. This is absolutely delicious and super versatile. It has the consistency of a thick Nutella at room temperature and can't be slightly warmed up to make a delicious sauce topping!

Anyone who knows me, knows that I am a nut for anything lemon flavoured. It's always been one of my absolute favourite taste thrills. ...

Each year when Grandmother asked what kind of birthday cake I'd like, I always said I wanted her rhubarb torte. —Lois Heintz, Holmen, Wisconsin

Kolaczki are Polish Cream Cheese Cookies. They are a flaky pie crust like cookie filled with assorted jams, cheese or poppy seed mixture.

A family recipe for honey cookies that was translated from German as it was passed down to keep the essence of these tasty treats with ginger.

Here is how to make Croatian Čupavci. These tasty treats are a European version of the famous Australian Lamingtons. Čupavci are a sponge cake dipped in chocolate sauce and covered with coconut. Simple and tasty.

These soft, buttery cookies are a simple Southern classic.

Easter was kind of a big deal in our house growing up. My parents are from South Side Chicago Polish Catholic households where food was a big part of any celebration. This continued when they mov…

Discover the deliciousness of Meghli (Karawyeh), a popular Lebanese dessert. Made with spiced rice pudding, this dessert is a must-try Middle Eastern sweet.

This apple custard pie is a forgotten New England classic.

Lauren and I are pretty adventurous when it comes to food and one of our favorite ways to experience other cultures is through their different cuisines. When our pals over at The Expat Hub asked us…