We adapted a simple recipe from Mark Bittman's How to Cook Everythingto make these delicate French cookies. Sugar-dusted and flaky and with a toothsome bite, they're also a great way to use up leftover puff pastry.
Deep-fried and then drenched in a honey syrup, yak kwa are a traditional Korean sweet flavored with sesame oil and fresh ginger juice. Our version of the cookie is adapted from Authentic Recipes from Korea; serve them warm with a dusting of cinnamon.
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