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
Pipe lady fingers a half inch thick only, as they puff significantly while baking.
Author: Martha Stewart
Take inspiration from the cookie aisle, and make homemade batches of familiar favorites.
Author: Martha Stewart
These familiar bar cookies are made merrier with the spice of candied ginger, the sweetness of dried pear, and the crunch of pistachios.
Author: Martha Stewart
Protein-packed natural peanut butter and oats form the base of these chewy retro treats drizzled with dark chocolate. They're delicious, gluten-free, and best of all, super easy to make.
Author: Martha Stewart
We use caramelized, sweetened condensed milk in our Easy Dulce de Leche, to provide a robust, sweet filling for a light biscuit.
Author: Martha Stewart
Who can resist an assortment of freshly baked holiday cookies? Use our All-in-One Cookie Dough when making these.
Author: Martha Stewart
Powdered sugar is naturally tinted with finely ground freeze-dried fruits (we used blueberry, raspberry, and mango) to give these almond shortbread cookies the pastel treatment.
Author: Martha Stewart
The diamonds can be made up to three days ahead and stored at room temperature.
Author: Martha Stewart
Strategically applied icing turns basic oval sugar cookies into marbleized masterpieces. Download templates one and two for decorating instructions.
Author: Martha Stewart
Not many kids (or adults) could resist these treats made with the classic combo of peanut butter and jelly.
Author: Martha Stewart
Balls of spiced dough are rolled in buttery pistachios before being baked and filled with a decadent homemade maple cream. A sprinkling of flaky sea salt is the perfect finishing touch.
Author: Martha Stewart
Ripe plums are very juicy, without much structure, so they're best combined with another stone fruit or berries -- in this instance, plump, sweet blackberries. If you can only find tart blackberries, use...
Author: Martha Stewart
Try all three of our layered icebox-cookie variations: Chocolate-Pecan, Apricot-Pistachio, and Raspberry-Almond.
Author: Martha Stewart
Buttery shortbread is one of life's simple pleasures and these Toasted Coconut Shortbread Cookies add one more layer of flavour to this cookie classic.
Author: Barry C. Parsons
These island-inspired biscotti are studded with dried papaya, candied ginger, and pistachios. Certainly a departure from the traditional Italian flavor profile, they'll warm up a cookie tin with color...
Author: Sarah Carey
Add a signature touch when you give these cookies as gifts. Download our clip-art letter stencils. Print on heavy paper or card stock, and cut out.
Author: Martha Stewart
These cups are perfect for serving Ricotta Ice Cream, Buttermilk Ice Cream, and Creme Fraiche Ice Cream.
Author: Martha Stewart
These sunny thumbprint cookies are a riff on classic Australian Lamingtons-small cubes of sponge cake layered with jam, dipped in chocolate, and coated with coconut flakes. The soft, chewy cookies are...
Author: Greg Lofts
A rosy riff on the classic New York black-and-white cookies, these beauties get their blush from ruby-red-grapefruit juice and a couple of drops of food coloring. Rather than the usual vanilla flavor,...
Author: Martha Stewart
These cookies get tossed in confectioners' sugar and resemble little snowballs.
Author: Martha Stewart
This blondies recipe gives brownies a run for their money. Kids and adults alike will love this simple baked good.
Author: Martha Stewart
Here is one snowball everyone will want to catch -- a pair of domed coconut cookies filled back to back with vanilla buttercream. The recipe doubles easily, should you need to make enough for a whole gang...
Author: Martha Stewart
Make these quick and easy peanut butter cookies for a nutty dessert everyone will love.
Author: Martha Stewart
To make your own cookie shapes, draw a simple Christmas-tree or ornament shape onto a manila folder, and cut it out. Place the cutout on rolled-out cookie dough, and cut around it with the tip of a paring...
Author: Martha Stewart
These filled sandwiches are partially dipped in melted chocolate and then refrigerated so the glaze can set.
Author: Martha Stewart
Sure, you've had oatmeal in a sweet, but these cookies also contain spelt flour, which has a nutty, slightly sweet flavor. A dark-chocolate coating and a sprinkling of flaky salt make the ideal finishing...
Author: Martha Stewart
A monogram transforms a simple sugar cookie into an elegant treat fit for a special occasion.
Author: Martha Stewart
For a twist on the tradition of serving Italian coffee with a strip of lemon peel, sandwich rich chocolate-espresso ganache between lemon cookies.
Author: Martha Stewart
We mixed plant-based food dyes (yellow from turmeric and red from beets) into buttercream to top these painterly sugar cookies.
Author: Martha Stewart
When cut into ragged shapes and stacked in a staggered fashion on top of one another, these chunky bars resemble a rocky ledge.
Author: Martha Stewart
These German sable cookies are a delicous treat courtesy of Johnny Iuzzini.
Author: Martha Stewart
Think of these delightfully dense bar cookies as a variation on Italian panforte, albeit one with a playfully dark side. They include chocolate, molasses, dates, walnuts, and, to cap it all off, a brush...
Author: Martha Stewart
Tuile, which is French for "tile," is a thin, crisp cookie that's placed around a curved object while still warm to give it the shape of a roof tile.
Author: Martha Stewart
These cookies are also delicious without mix-ins: After chilling and slicing the cookies, brush the tops with a lightly beaten egg white, and sprinkle with sanding sugar.
Author: Martha Stewart
For tinted cookies, add drops of gel-paste food coloring once the flour is incorporated.
Author: Martha Stewart
To make the Woodlands Gingerbread House, use one batch of this dough to make the roof and chimneys, and one batch of Honey-Spice Gingerbread to make the walls. Get the gingerbread house template here.
Author: Martha Stewart
Delicate yet buttery rich, these spritzes are lavished with an immoderate amount of vanilla and a generous sprinkling of cinnamon sugar.
Author: Martha Stewart
These lemony confections-which get their rosy hue from crushed freeze-dried berries-are a masterful mash-up of snickerdoodles and coconut macaroons. The recipe yields a half dozen XL cookies, a perfect...
Author: Lauryn Tyrell
Shortbread is the most delicious cookie there is, period. In no other recipe do 4 basic ingredients--butter, sugar, flour, and salt--create such sensory delight.
Author: Martha Stewart
Brown sugar is key to creating a sweet, light molasses flavor in these chewy blondies. You can even get the young ones involved in the Halloween fun-let them sort the chocolate candies by color and arrange...
Author: Martha Stewart
For tinted cookies, add drops of gel-paste food coloring once the flour is incorporated.
Author: Martha Stewart
Filled with apricot (or other) jam, these macaroons are an excellent treat to serve after dinner at your next dinner party.
Author: Martha Stewart
The recipe for these delicate, crispy cookies was adapted from "Martha Stewart's Cookies." They're especially delicious topped with Raspberry-Rhubarb Sorbet.
Author: Martha Stewart
Melted butterscotch candy fills the cutouts in these spooky chocolate cookies.
Author: Martha Stewart
Give this universally beloved cookie a modern update by creating an ombre of color.
Author: Martha Stewart
Small, golf-ball-size key limes have a wonderful perfume and bright, complex flavor. If you can't find them, use regular limes instead.
Author: Martha Stewart
These meringues are crisp on the outside and soft on the inside. Each sandwich brims with whipped cream and apricot preserves.
Author: Martha Stewart