The cookies are crispy with fragrant orange flavor. The raisins add little chewy texture to the cookies as well. 

These are really perfect to enjoy as a breakfast with a glass of fresh milk or as a cookie for tea break. I love to eat these while watching movies at a pleasant night. 

Ingredients (makes about 25)

- 200g (1 1/3 cup) all-purpose flour

- 1/2 tsp baking powder

- 1/2 tsp salt

- 125g (1/2 cup) butter, softened

- 90g sugar

- 1 large egg, lightly beaten

- 1/2 tsp vanila

- 120g (2/3 cup) raisin

- 1 tbs grated orange zest

Methods:

- Preheat the oven to 190C. Line the cookie sheets with parchment paper. 

- Mix together the flour, baking powder and salt in a bowl. Set aside. 

- With an electric mixer, beat the butter and sugar at high speed until creamy. Add the egg and vanilla, beat until just combined. 

- Fold in the flour mixture, then the raisin and orange zest. 

- Drop tablespoons of the batter, or shape with your hands into flat round cookies. Place on the baking sheets, leaving about 1” apart. 

- Bake 12-15 minutes until the cookies are golden brown. Remove from the oven and let cool on the baking tray for few minutes before transfering to cool completely on wire rack. 

I like almost all the recipes with sesame seeds. They have special fragrance that makes the cookies smell good right in the oven. Your kitchen will be filled with the pleasant aroma. What is more interesting is that sesame seeds are very cheap.

I couldn’t wait until these sesame rounds get cool to try the first bite. The cookie cracked in my mouth with a lovely sound. It was really crispy. Both the richness of the butter and the aroma of sesame seeds were promoted in a great combination.

These cookies can be saved for a long time in an air-tight container at room temperature. They go great with Asian green tea or black tea. Importantly, they are easy to make, just as many other kinds of drop cookies.

The recipe is based on "the golden book of cookies", with some changes.

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 I made these cookies for my tiramisu cheesecake. Last time when I made my first tiramisu, I forgot to take the photos. So this time I remembered to capture the moment after they were freshly out of the oven, before I broke them into pieces to make the cheesecake.

I am bad at handling the piping bag, and without the pan or mould to make lady fingers, this is how my products look like. They were not as thick as I wanted, though they were still crispy and soft. I only sprinkled a very thin layer of icing sugar over the cookies before baking them, so the cookies were not too sweet, as usual.

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Try these crispy cookies full of coconut fragrance. These cookies can be stored for a long time. They are perfect with green tea. 

Ingredients (makes about 15-20 cookies)

- 150g plain flour

- 1 tsp baking powder

- 1/8 tsp salt

- 125g unsalted butter, softened

- 70g white sugar

- 1 large egg

- 125g dessicated coconut

Directions:

- Preheat the oven to 200C. Line the baking tray (cookie sheets ) with parchment paper. 

- Combine the flour, baking powder and salt in a large bowl.

- With an electric mixer at high speed, beat the butter and sugar until creamy. Add the egg and beat until just combined.

- Add the flour mixture and dessicated coconut and mix until blended. 

- Drop tablespoons of the batter onto the baking tray, leaving about 2cm apart between the cookies. 

- Bake 10-15 minutes until the cookies are golden. If you prefer the cookies to be more crispy, you can bake for 2-3 minutes longer. 

- Remove from the oven and let cool on wire rack. Store in air-tight container for up to two weeks. 

Fresh blueberries are so perfect for this soft-baked cookies. You can sense the texture of the chocolate chips. And it is interesting that at each bite, you will wonder whether you can bite into a blueberry or not. The juice from the fresh blueberries inside the cookies comes out into the mouth, blending into the soft texture of the cookies makes a wonderful moment.

While in the oven, some blueberries may break out and the juice may run onto the baking sheet. Looking at that moment, I felt very eager and started to imagine the blueberries melting in my mouth with their mild sour juice.

Anyway, I love sweet treat with berries !

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These chewy cookies with carrot fragrance and texture really made me nonstop eating.

They can be stored for only one or two days in an air-tight container. However, they are best as fresh from the oven.

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Lime is a very popular citrus to Vietnamese people. So I feel good to have this cookie recipe using lime. My friends in Vietnam therefore can make these cookies easily with the lime they can buy without any difficulty at the wet markets.

The cookies are soft and not too sweet, as I also reduced the sugar. There is a mild fragrance of lime zest and lime juice. It is great to enjoy these cookies with a cup of green tea in the morning.

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This is my first time using sunflower seeds in baking. In my country, sunflower seeds are much liked by both the young and old. Especially during our traditional lunar new year, sunflower seeds are popularly served on guest table, along with other seeds such as watermelon seeds and pumpkin seeds. The sounds of biting those small seeds are just so funny to the ears. 

After toasting, the seeds have a very special aroma. I still remember when I was a school girl, all my friends loved biting sunflower seeds during our classes, and then threw the shells into the drawers or just dropped them on the floor. Though it was not a good behaviour as we created more work for school’s cleaners, after everybody left the classroom, looking at all those sunflower shells on the floor, you knew that you would never forget your school-hood and your naughty friends.

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