These mini pumpkin whoopie pies make an ideal holiday treat.
Author: Martha Stewart
These light, crisp cookies are formed into tubes, then dipped in chocolate.
Author: Martha Stewart
These buttery, crumbly yet tender shortbread thumbprints are filled with a lemon glaze that's tinted a lovely shade of pink with a single crushed raspberry. Enjoy a few with a cup of tea -- or a tall glass...
Author: Martha Stewart
Learn how to make the easiest butter cookies with only 3 ingredients that you already have. These butter cookies are so delicious and they melt in your mouth! This recipe is super easy and anyone can make...
Author: TheCookingFoodie
This dough can also be used for Chocolate-Pecan, Coconut-Lime Oatmeal, Rum-Raisin and Cashew, and Chocolate-Toffee Oatmeal drop cookies.
Author: Martha Stewart
One of our go-to Christmas cookies! Chocolate kisses are perched atop textbook peanut butter cookies in these sweet-and-salty treats.
Author: Martha Stewart
Author: Martha Stewart
Use these basic sugar cookie cutouts to make Dani Fiori's decorated cookie creations.
Author: Martha Stewart
You'll need three food colors to decorate these cookies. We used turquoise, yellow, and orange pastes; other colors can be used instead. We turned these edible treats into medallions that were hung with...
Author: Martha Stewart
These delicate caramelized cookies are just substantial enough to sandwich cold, custardy creme brulee. Unlike classic tuiles, which are curved, these are flat and lacy, making them perfect for our Chocolate-Creme...
Author: Martha Stewart
We used Japanese vegetable cutters that represent the seasons ( www.nycake.com), but any cookie cutter may be used.
Author: Martha Stewart
Quince paste adds a floral note to these pointed cookies. Quince jam can be used for similar results.
Author: Martha Stewart
You'll go nuts for these scrumptious treats, made with almond butter and toasted almonds for an update on the beloved peanut-butter sandwich cookie. The make-ahead icebox dough is cut into thin rounds...
Author: Martha Stewart
The spiky look of these cookies is the reason they got their name.
Author: Martha Stewart
Broken pretzels are worked into the dough: Finely ground crumbs go into the flour mixture, and bigger pieces stud the inside and top layer of the bars.
Author: Martha Stewart
Get the irresistible crunch of traditionally twice-baked biscotti from a single quick stint in the oven by scooping the dough into bite-size mounds. These poppers have the same silky chocolate dip as the...
Author: Martha Stewart
Handheld desserts are ideal for picnics. Chocolate sandwich cookies, packed in loaf pans, will hold up in transport.
Author: Martha Stewart
Submitted by Carol Osgood of Littleton, Colorado. As their name implies, these cookies are very large, so place six to eight cookies per sheet.
Author: Martha Stewart
Some of the best family heirlooms are edible, like these cookies, a tweaked version of Lucinda Scala Quinn's great-grandmother's recipe.
Author: Martha Stewart
A pair of kitchen shears is all you need to transform store-bought wonton wrappers into stunning snowflakes. Fry until golden, then use powdered sugar to make it snow.
Author: Martha Stewart
Named for how they literally melt in your mouth when you bite into them, these cookies can be found at cafes all over Australia and New Zealand. Also known as cornstarch cookies or custard kisses, they...
Author: Martha Stewart
These little treats are sweet way to end an Italian meal.
Author: Martha Stewart
Pastry chef Gale Gand shares this recipe for chocolate madeleines from her cookbook "Chocolate and Vanilla."
Author: Martha Stewart
Depending on which dessert you make, you'll need to vary the size of the cookies as described at the end of this recipe. Needless to say, you can also bake a traditional batch. If you do, we recommend...
Author: Martha Stewart
To make these cookies chocolate, use 1/3 cup cocoa powder for 1/3 cup flour and add 6 ounces finely chopped bittersweet chocolate to the dough.
Author: Martha Stewart
These crumbly poppy seed cookies get an aromatic lift from lemon zest. They go well with afternoon tea or any tea break during the day.
Author: Martha Stewart
This simple sugar cookie, decorated with royal icing in red, white, and blue, makes a perfect patriotic treat perfect for Memorial Day or the 4th of July. To achieve flawless flag stripes, use plastic...
Author: Martha Stewart
Jam-filled thumbprints get an extra touch of texture thanks to the chopped walnuts.
Author: Martha Stewart
This crackly brittle-like cookie recipe comes from Julie Bransfield of Brandon, Vermont.
Author: Martha Stewart
The secret to the super-crisp texture here is cutting the dough into very thin rounds; coarse sanding sugar on top adds to their crunch.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Know some hungry paleontologists? Let them dig into these artifacts.
Author: Martha Stewart
These are a variation of our Valentine Heart Pops.
Author: Martha Stewart
We've taken the guesswork out of making this classic French cookie, 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
Learn how to make the best chocolate butter cookies. These cookies are crispy and they melt in your mouth. These cookies are also known as Danish cookies, melting moments cookies and melt in your mouth...
Author: TheCookingFoodie
A scrumptious batter piped into "S" shapes bakes into golden-brown Orange Cornmeal Cookies.
Author: Martha Stewart
This delicious allergen-free recipe for maple sugar cookies is adapted from Cybele Pascal's "The Whole Foods Allergy Cookbook: Two Hundred Gourmet and Homestyle Recipes for the Food Allergic Family," Vital...
Author: Martha Stewart
This healthier shortbread calls for whole wheat flour and nutrient-rich walnuts for a tasty treat.
Author: Martha Stewart
Author: Martha Stewart
Green or red sanding sugar makes these festive wreath-shaped Christmas cookies sparkle.
Author: Martha Stewart
Two quick snips and a couple of pokes into an oblong ball of sugar-cookie dough create sweet bite-size bunnies.
Author: Martha Stewart
This recipe works well with practically any variety of honey -- orange blossom, acacia, even strong-flavored buckwheat. If desired, you can stir in 1/2 cup chopped toasted nuts (almonds, walnuts, or pecans)...
Author: Martha Stewart
"I love the combination of salty, sweet, and nutty," Anna Kovel says, and this cookie captures the flavors of a walnut tart her mother used to make. Anna hand-chops the nuts and uses dark rum for a festive...
Author: Martha Stewart
These little treats look like snow-covered crescent moons.
Author: Martha Stewart
Faux bois, or imitation wood grain, is a favorite motif of Martha's -- use a plastic faux-bois mat (available from Chinese Clay Art) to give cookies this nature-inspired look.
Author: Martha Stewart
Melted marshmallows give these nutty bars their elastic texture.
Author: Martha Stewart
Based on the famous Linzer torte, these cookies combine the classic nutty and fruity elements but in a smaller package. Stars are nice, but by all means use cookie cutters of any kind.
Author: Martha Stewart
Juicy blackberries melt into an almond-flavored crust made from a quick shortbread dough, some of which is also used as a crumbly topping.
Author: Martha Stewart