A generous topping of raspberries and crunchy almonds add tartness and texture to the sweetness of a classic blondie bar.
Author: Martha Stewart
No need to wait for the girls in green to sell you a box of cookies. Indulge in this version of the minty classic, with a holiday-inspired topping of crushed red-and-white candies.
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
These "trees" are made from stacks of sugar cookies coated with white icing. See our Royal Icing recipe.
Author: Martha Stewart
Baking these cookies is a wonderful winter activity to do with kids.
Author: Martha Stewart
We've taken the guesswork out of making this classic French Macaroons with Toasted Hazelnuts, so you can prepare the dessert at home (for less than 25 cents a pop). Be sure to weigh the ingredients precisely,...
Author: Martha Stewart
Yeast helps give these waffles their signature crispy texture.
Author: Martha Stewart
Cranberry-studded slice-and-bake cookies stack smoothly and ship easily, making them a suitable gift for faraway relatives.
Author: Martha Stewart
Icebox cookies get their name from the fact that the dough must be chilled first, before being sliced into individual cookies. These are flavored with cocoa powder and finely ground black pepper.
Author: Martha Stewart
These Swiss cookies, sometimes spelled Brazeli or Bratzeli, are made with a specialty iron much like a waffle iron, but the results are thinner. You can also use a pizzelle iron.
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
Biscotti are baked twice for extra crunch, first as a log, then in slices. You can use other nuts and dried fruits in this recipe, such as hazelnuts and cherries, or almonds and apricots.
Author: Martha Stewart
This seven-inch flake, prettier than a gingerbread house or a gingerbread man, is big enough to share -- but who really wants to?
Author: Martha Stewart
The stripes of jam make these treats look especially festive -- perfect for serving to guests or to give as a gift.
Author: Martha Stewart
Our mini whoopie piesget an extra boost froma rich peanut-butter-flavored filling and a swirl of melted chocolate on top.
Author: Martha Stewart
Tiramisu is Italian for "pick me up," and that's exactly what these bite-size sweets with a creamy, boozy filling beg you to do.
Author: Martha Stewart
Try one of our cutout cookie variations: Stained-Glass Snowmen, Sugared Wreaths, Stained-Glass Wreaths, Fluted Wreaths, Cookie Houses, and Christmas Trees.
Author: Martha Stewart
Made with an easy sour cream dough instead of the traditional puff pastry, these mini elephant ears are filled with raspberry jam and rolled in cinnamon sugar.
Author: Martha Stewart
Creme de cassis is a black-currant-flavored liqueur that adds great flavor to these crispy cookies.
Author: Martha Stewart
You will need a nesting set of four to five heart-shaped cookie cutters for this recipe, ranging in size from approximately 3 1/2 inches to 3/4 inch (available at williamssonoma.com).
Author: Martha Stewart
Pecan halves hint at the rich flavor of these cookies. Butter brings out the nut's unique flavor.
Author: Martha Stewart
Reminiscent of a fruit crisp, this sweet-tart dessert upends the usual proportions of jammy filling and buttery oatmeal crumble to great effect.
Author: Martha Stewart
These shortbread cookies are an ideal companion to a well-made cup of coffee.
Author: Martha Stewart
These meringue Valentine's Day kisses are dipped in bittersweet chocolate.
Author: Martha Stewart
These buttery cookies can be made with mix-ins such as orange or lemon zest, dried cranberries or apricots, pistachios or peanut butter chocolate chips.
Author: Martha Stewart
Velvety, delicately tart cream cheese blends well with cakey, sugary blondie batter. The resulting bars are remarkably rich and highly habit-forming.
Author: Martha Stewart
Next time you're in the mood for a sweet treat, try these chocolate-hazelnut cookies.
Author: Martha Stewart
Of all the cookies that grace Christine Albano's table at Christmas, the lemon ring-shaped ones -- ciambelle, in Italian -- are the most popular. Balance is key: Lemon zest is added to the buttery base,...
Author: Martha Stewart
Chocolate-drizzled macaroons pair orange juice and zest with grated coconut. Don't confuse these tasty treats with French macarons.
Author: Martha Stewart
You can use any sun-kissed berry atop the cream cheese filling in these crisp chocolate cookies.
Author: Martha Stewart
Try one of our layered icebox-cookie variations: Apricot-Pistachio and Raspberry-Almond.
Author: Martha Stewart
This treat comes with an edible bowl, just right for holding a scoop of ice cream topped with extra cookies -- simply crumble them -- or try hot fudge.
Author: Martha Stewart
This recipe comes to us from Jorjett Strumme of Seaside, Oregon, one of the runners-up in our Cookie of the Week contest.
Author: Martha Stewart
These whoopie pies may be small, but they pack big flavor. Intense chocolate filling enhances the cakey pumpkin cookies.
Author: Martha Stewart
This dough can also be used for Chocolate-Pecan, Coconut-Lime Oatmeal, Peanut Butter and Cherry, and Chocolate-Toffee Oatmeal drop cookies.
Author: Martha Stewart
These cookies should keep everyone happy for a few days.
Author: Martha Stewart
These cookies are used to make our Haunted-House Cake. For cookie dimensions: Photocopy the haunted-house template at 125 percent. Photocopy the spooky tree template at 100 percent. Photocopy the door,...
Author: Martha Stewart
Chocolate cookies are studded with bits of crushed peppermint for a cookie that's as festive as it is sweet.
Author: Martha Stewart
You can substitute almonds or hazelnuts for the pistachios in this Italian nougat recipe.
Author: Martha Stewart
Crisp sugared tops give way to tender, buttery cookies sandwiching sweet-tart berry jam. Assembled before baking, the stars' rich dough and fruity filling melt into each other.
Author: Martha Stewart
What do you get when you cross a macaroon with a macaron? A cookie that is truly magnifique! Give the traditional Passover dessert a French accent by sandwiching preserves between two crisp, chewy coconut...
Author: Martha Stewart
For a bite of pure bliss, sink your teeth into this hybrid of coffee cake and a snickerdoodle cookie. Layers of rich batter, crumbly streusel, and a topping of crunchy cinnamon sugar add up to irresistible;...
Author: Martha Stewart
There are countless variations of these iconic spice cookies in Australia, where they're known as ginger nuts. Martha's version calls for a trifecta of ginger -- dried, fresh, and crystallized.
Author: Martha Stewart
A buttery mocha-flavored cookie, what could be sweeter? This recipe for shortbread makes for a deliciously rich-flavored dessert.
Author: Martha Stewart
The dough for these bark-like slice-and-bake cookies is amped up with cinnamon and cocoa and finished with a crust of raw sugar.
Author: Martha Stewart
These lemony cookies are an easy treat to make up for fall celebrations.
Author: Martha Stewart
Try one of our glazed spritz-cookie variations: Citrus-Glazed Cookies, Vanilla-Glazed Cookies, Vanilla-Glazed Swirl Cookies, and White-Chocolate-Glazed Cookies.
Author: Martha Stewart