This recipe captures the sweetness of apricot jam, and sets it atop a thin, buttery cookie.
Author: Martha Stewart
Well-wrapped dough can be refrigerated up to three days. Soften slightly at room temperature before rolling out.
Author: Martha Stewart
These cookies bring together rich dark chocolate and nutty toasted almonds.
Author: Martha Stewart
Amazingly beautiful Italian peach cookies recipe. So easy to make and so delicious. Surprise your family and friends with this wonderful peach cookies filled with sweet ricotta. These cookies popular mostly...
Author: TheCookingFoodie
This wonderful holiday recipe for shortbread uses basic shortbread as its base.
Author: Martha Stewart
A one-bite wonder, they measure less than two inches across but these cakey cookies don't skim on lemony flavor. A sweet-tart glaze and coarse sanding sugar adds a gentle sparkle.This recipe appears in...
Author: Martha Stewart
Light hazelnut kisses complement the richness of Chocolate Pots de Creme.
Author: Martha Stewart
These cluster cookies are a no-bake treat that kids and adults will love. With just 3 ingredients -- cornflakes, dried cherries, and melted chocolate -- you can create a dessert that is ready in about...
Author: Martha Stewart
Spice up your next holiday cookie swap with these chocolate-drizzled spice cookies.
Author: Martha Stewart
These trompe l'oeil lemon-slice cookies must be made using a Silpat -- they will stick if made on parchment. For a simple variation, make the dough into two logs, and roll them in Lemon Sugar. Chill the...
Author: Martha Stewart
Lemon zest and juice add brightness and cut the richness of the brown butter in these cookies. You can make the dough up to two days in advance.
Author: Martha Stewart
Use this Gingerbread Cookie recipe when making our Gingercake House.
Author: Martha Stewart
Raspberries and chocolate are a classic combination. Here, homemade raspberry sauce is dolloped on top of a cheesecake with a chocolate wafer cookie crust, then given a swirled, two-tone effect with a...
Author: Martha Stewart
Mix colored sugars (or use leftover sugar from your work surface) to create new shades for these holiday treats.
Author: Martha Stewart
A spiced dough is placed in a carved wooden mold and turned out in these Dutch and Belgian cookies. Recipe courtesy of pastry chef and cookbook author Nick Malgieri.
Author: Martha Stewart
The dough for these cookies should be stiff, not crumbly like shortbread, making it easier to form into a tight S shape.
Author: Martha Stewart
The secret to a great ice cream sandwich is the cookie. Or in this case, the brookie. Our brookie batter bakes into rounds that are dense and fudgy on the inside and amazingly crackly on the outside. Once...
Author: Greg Lofts
Use one batch of dough for both the crust and streusel topping in this energizing, fruit-packed favorite that'll satisfy a sweet tooth.
Author: Martha Stewart
Transform your favorite sugar-cookie dough into sweet flowers with just the tip of a knife and some round candies.
Author: Martha Stewart
Stash the dough for these cookie-cutter favorites in the freezer, then bake them off and sparkle them up for everyone on your gift list.
Author: Martha Stewart
Spread the love and pass these cookies, loaded with your favorite jam.
Author: Martha Stewart
Portuguese for "married," casadinhos are bite-size sandwich cookies that are often served at weddings in Brazil. They're typically filled with dulce de leche, or like in Martha's heart-shaped version,...
Author: Martha Stewart
Sweet-tart Key lime thumbprints bring cakey and creamy together in each bite.
Author: Martha Stewart
These elegant coconut chews are crowned with rich chocolate. Unsweetened coconut is available in health-food stores.
Author: Martha Stewart
The cookie cutters for these cookies are available at downtowndough.com. To make the Woodlands Gingerbread House, use one batch of this dough to make the walls, and one batch of the Boiled Gingerbread...
Author: Martha Stewart
Lemons bars meet Key lime pie in this luscious hybrid dessert. Sweetened condensed milk is brightened up with lemon juice for the creamy filling, and the press-in saltine crust couldn't be easier to put...
Author: Martha Stewart
These Italian cookies are made without butter or oil and are twice baked to crisp perfection. Try Almond Biscotti, Cherry Espresso Biscotti, Mexican Chocolate Biscotti, and Rum-Soaked Raisin Biscotti.
Author: Martha Stewart
Be prepared for a bounty of mini cinnamon cookies with this recipe -- it yields an impressive 12 dozen. Pack three or four to a bag as party favors or for your next bake sale.
Author: Martha Stewart
Bake these delicious cookies when you don't have other plans for the oven, because they'll need three hours at a very low heat to reach just the right white crispness on the outside and a perfect tenderness...
Author: Martha Stewart
Sometimes bigger is actually better. Case in point: this giant cookie.
Author: Martha Stewart
These thin almond sandwich cookies with apricot jam and ganache are traditional Austrian treats.
Author: Martha Stewart
Everyone wins with this deck of cookies. Spades, hearts, diamonds, and clubs are cut from the currant-studded dough.
Author: Martha Stewart
Author: Martha Stewart
These thin chocolate cookies with ganache icing dipped into grated coconut make the perfect nests for two or three miniature chocolate eggs.
Author: Martha Stewart
There are classic madeleines (a la Proust) and chocolate ones, but Ashley Ristau takes hers a step further, with a mocha-flavored batter and an espresso glaze. "It's a marriage of sweet and bitter," which...
Author: Martha Stewart
Brussels cookies, sandwiched with melted chocolate, are nubbly, with oats and chopped toasted hazelnuts mixed into the dough.
Author: Martha Stewart
Super Easy Lime Bars. Using only 5 simple ingredients and a very quick preparation time, these refreshing lime bars are based on easiest and best lemon bar recipe I've ever tried in almost 40 years...
Author: Barry C. Parsons
We've taken the guesswork out of making these patisserie beauties, so you can prepare the dessert 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
French cookies flavored with brown butter and ground nuts, financiers gained their name for their resemblance to gold bars (they are usually baked in rectangular pans). We formed oursin miniature tart...
Author: Martha Stewart
This recipe, one of Martha's favorites, is courtesy of Patrick Lemble, the former executive pastry chef at the legendary Four Seasons restaurant, in New York City.
Author: Martha Stewart
These bright, cheery thumbprint cookies get their delicate crumb from a mixture of almond flour and confectioners' sugar. Fill their little wells with warm marmalade or the jam of your choice.
Author: Sarah Carey
These chocolate treats are a variation of our Basic Shortbread Wedges.
Author: Martha Stewart
Sometimes called jumbles, these intricate Celtic Knot butter cookies date back to medieval times. They're flavored with vanilla and two kinds of seeds-anise and caraway.
Author: Martha Stewart
These home-run treats cover all the bases: They're chewy and rich, sweet and nutty.
Author: Martha Stewart
These spice-laden cookies originated in colonial New England; the candied ginger is our own addition. As the name seems to imply, the bars are best after being hidden away for a day or two, when the flavors...
Author: Martha Stewart
These classic molasses cookies are sure to be a hit in your household.
Author: Martha Stewart
Delicate and thin, these coconut sugar cookies are cut into wintry shapes and whimsically decorated.
Author: Martha Stewart
Polenta, which is made from cornmeal, is a staple in northern Italy. To achieve an authentic texture, use imported polenta, which is available in most Italian markets and specialty-food stores.
Author: Martha Stewart
These almond macaroons are light and airy -- perfect for teatime or dessert.
Author: Martha Stewart