Today I’m sharing some simple shortbread cookies presented in a fun way. After making the shortcrust pastry, I made some little bears tender that are filled with almonds…it’s an idea for making a simple recipe look spectacular :) For these cookies, I used a bear-shaped cookie cutter—it’s really cute and inexpensive… Here’s the Amazon link where you can buy it: Bear-Shaped Cookie Cutter, Stainless Steel I made the shortcrust pastry using the same recipe as the base for the lemon tart that I’m sharing with you below.

Christmas is just around the corner, and it wouldn’t be Christmas without some beautiful shortbread cookies decorated with royal icing :) The shortcrust pastry for these cookies is different from the one I shared with you previously (shortbread cookies); in fact, in this case Christmas Cookies We don’t want the cookie to be crumbly, otherwise it would break while we’re decorating it :) It’s also important to point out a few things: the dough is made with powdered sugar to make the cookie’s surface smoother. Also, butter is the enemy of icing, so let the cookies rest for a few hours (I leave them overnight) with the surface facing down on a paper towel so that all the excess butter is absorbed by the paper towel. I chose Christmas trees that are simple and fun to decorate, but you can choose any shape you like.

Trick-or-treat? This American holiday is becoming more and more popular in Italy too, and the treats you can make are truly endless!! :D Today I wanted to share with you these vanilla cookies filled with jam or Nutella, shaped like terrifying pumpkins and skulls. They’re super easy to make, and the kids will love them!!!

The** shortbread cookies** I’m sharing with you are a twist on the classic shortbread dough. They’re very quick to make and can be prepared in a food processor instead of a stand mixer. The result is excellent, and best of all, there’s hardly any mess in the kitchen! To decorate these cookies, I used another set of Tescoma cookie cutters—the same ones I’d used for the coconut cookies—because they’re so cute I just couldn’t resist. This time, they’re really cute little animals :)

While browsing through some home goods stores, I came across a wonderful set of cookie cutters from Tescoma featuring the words “Happy Birthday” and “Homemade,” along with designs of a small cup, little hearts, a four-leaf clover, and a smiley face. Since I love cookies, I thought this would be a great way to introduce them :D As usual, I couldn’t resist and had to try them right away. Inside the package, there’s a little recipe booklet that inspired me to make these delicious coconut cookies, though I tweaked a few ingredients and their amounts ;) I hope you like my version of these** coconut cookies**! Let me know :)

I’ve always loved spelt cookies: I often found them in supermarkets, so one day I decided to try making them myself! They turned out really well! Plus, just like with all cookies, you can get creative with the cookie cutters! For the spelt cookies, I used the DRÖMMAR cookie cutters from IKEA. The recipe is very simple, and the result is spectacular! :D

I’d been wanting to try the cookie press for a while, and I finally got the chance. While browsing the web, I came across this fantastic recipe—you should try it, too! Your cookies will be gone in no time—they’re that good! If you don’t have a cookie press, you can use a regular pastry bag to create different shapes. If you’re using a cookie press, it’s very important NOT to butter the baking sheet and NOT to line it with parchment paper; otherwise, the cookies won’t come off the cookie press.

These oatmeal and white chocolate cookies are great for both a snack and breakfast, and they’re a favorite among many of my friends. I’ve tried making them with many different brands of oats, but the one I found works best is the kind used for porridge; I use the Quaker brand shown in the photo below.