A creamy chocolate filling lends these flaky, buttery cookies a touch of richness.
Author: Martha Stewart
Although made with a nontraditional flour, these gluten-free hazelnut shortbread bars are comfortingly familiar and crumbly.
Author: Martha Stewart
Spook Halloween party guests with these light, airy confections made of meringue. All you need to make these bloody bites are egg whites and sugar, which are whipped into stiff peaks and piped into the...
Author: Martha Stewart
When you're baking for a party, making these pecan bars that guests can hold in their hands is a great idea.
Author: Martha Stewart
If you stack the finished cookies in a tin or other airtight container, place waxed paper between the layers to protect the chocolate decoration.
Author: Martha Stewart
Apricot jam is pressed between lemony wafers for a dessert or snack that's dainty and delicious.
Author: Martha Stewart
Made from 2 small chocolate sponge cakes filled with fluffy vanilla icing, whoopie pies have been a lunch-box staple for generations. In this classic recipe, Martha uses a 1-ounce ice cream scoop to form...
Author: Martha Stewart
If you'd like to try a variation, see what ingredients to add: Basic Vanilla Dough, Spice Cookie Dough, Citrus Cookie Dough.
Author: Martha Stewart
The pattern on these buttery, spiced speculaas cookies is created by placing a doily on top of the dough and then using a rolling pin to imprint the design in it. The thicker the doily, the clearer the...
Author: Martha Stewart
Almost too pretty to eat, these festive wreath-shaped shortbread cookies are infused with Meyer lemon and adorned with sugared rosemary and thyme.
Author: Martha Stewart
Our powdered-sugar-dusted butter cookie gets its crunchy, crumbly texture from finely ground toasted almonds -- and its name from its characteristic curve.
Author: Martha Stewart
Decorate your ginger folks in adorable outfits made from icing and dough scraps, from the Martha Stewart Makes Cookies iPad app.
Author: Martha Stewart
This bar cookie takes inspiration from old-fashioned pecan pie.
Author: Martha Stewart
We've taken the guesswork out of making these patisserie beauties, so you can prepare them at home (for less than 25 cents a pop!). Be sure to weigh the ingredients precisely, and follow the step-by-step...
Author: Martha Stewart
For this classic, we had morning buns on our minds and added orange zest and cinnamon to the sugar.
Author: Martha Stewart
Carrot cake is among everyone's favorite desserts, and this former Cookie of the Week incorporates the same ingredients into delicious sandwich cookies with rich cream-cheese frosting in the middle.
Author: Martha Stewart
These light-as-air almond macaroons are a perfect dessert for special occasions. The recipe comes from John Barricelli's "SoNo Baking Company Cookbook."Photo credit: Ben Fink
Author: Martha Stewart
These biscuits are a Jamaican specialty and they're crispest the day they're made.
Author: Martha Stewart
Author: Martha Stewart
Passed down from Lucinda's Great-Aunt Carolina, these traditionally savory Italian cookies are made sweet with Marsala wine and a light lemon glaze. From the book "Lucinda's Rustic Italian Kitchen," by...
Author: Martha Stewart
Author: Martha Stewart
These cookies are studded with dried currants, which are tiny raisins made from Zante grapes. The currants must be soaked overnight, so you'll need to plan your craving a day in advance.
Author: Martha Stewart
Whimsical bite-sized treats made of sweet meringue and zesty orange curd make an egg-cellent addition to any Easter spread.
Author: Martha Stewart
You won't miss the flour or the butter one bit in these chunky, nutty, sweet-salty standouts. Gluten-free never tasted so good!
Author: Martha Stewart
Festive candy-stripe cookie sticks are a holiday favorite, but can be enjoyed as a treat any time of year.
Author: Martha Stewart
Huge, craggy, chewy, and delicious, these cookies are guaranteed to become classics in your kitchen. The whole-wheat flour gives them a rich nuttiness; the heft, caramel glow, and generous chunks of hand-chopped...
Author: Martha Stewart
A dessert grows in your kitchen when you stack a series of ever smaller cookies to form a tannenbaum, and top it with a star-shaped cookie. Cream cheese frosting between pairs and confectioners' sugar...
Author: Martha Stewart
Rolling the dough in sesame seeds enhances the flavor of the tahini and gives the cookies a satisfying crunch.
Author: Martha Stewart
The Nutcracker is a gingerbread cookie handsomely clad in royal icing.
Author: Martha Stewart
The basic shape of these cookies belies the sophisticated combination of flavors provided by chocolate-studded shells and delectably creamy chestnut centers.
Author: Martha Stewart
Chopped pecans or almonds fantastic in these buttery nut cookies.
Author: Martha Stewart
A fun departure from classic rounds, these wafers may look thin and delicate, but they pack an irresistible crunch. Nibble them with tea, or savor them alone any time of day.
Author: Martha Stewart
To keep these cookies round (without a flat side), freeze each log of dough inside an empty paper-towel roll.
Author: Martha Stewart
Chinese green tea, which is sold as a powder, gives buttery shortbread a mild, somewhat exotic flavor, as well as a delicate tint. If using Japanese green tea, grind it first in a spice grinder.
Author: Martha Stewart
This recipe makes cookies perfect for decorating with Royal Icing or any simple glaze.
Author: Martha Stewart
Citrus and nuts, two traditional holiday ingredients, come together in these easy-to-make cookies.
Author: Martha Stewart
Smooth and creamy almond butter provides a rich, nutty backdrop for dollops of tart apricot jam in these crowd-please thumbprint cookies.
Author: Martha Stewart
The addition of marshmallows makes these hearty bars more like treats.
Author: Martha Stewart
This recipe is courtesy of Gale Grand from "Baking with Julia" (William Morrow) by Dorie Greenspan and Julie Child.
Author: Martha Stewart
This dessert belongs in everyone's "outdoor entertaining" file. The cake squares, embellished with moist fruit and a crunchy topping, are meant to be eaten out of hand.
Author: Martha Stewart
Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.
Author: Martha Stewart
Cornmeal adds a nice crunchand hint of sweetness to thesedunkers. The salted macadamianuts balance out the richness ofthe white chocolate.
Author: Martha Stewart
A double dose of spice flavors these refrigerated sweets: Chopped crystallized ginger is mixed into the filling, and crushed gingersnaps make up the crust.
Author: Martha Stewart
These rich and crumbly cookies couldn't be any easier to bake.
Author: Martha Stewart
Author: Martha Stewart
Adding almonds to these shortbread cookies gives them an unexpected but welcomed crunch.
Author: Martha Stewart
These chewy cookies are best eaten when they are fresh from the oven, while the chocolate center is still warm.
Author: Martha Stewart
These "trees" are made from stacks of sugar cookies coated with white icing. See our Royal Icing recipe.
Author: Martha Stewart
New York City newlywed Cathy No Rebatta loves to make these twice-baked cookies to give as gifts. They're great for dunking in milk or coffee.
Author: Martha Stewart