Anyone who loves peanut-butter cookies, will surely love these delicious dessert sandwiches. Each one is made with two peanut butter-oatmeal cookies with a rich, peanut butter filling smothered in between....
Author: Martha Stewart
No holiday cookie tin would be complete without at least a few Noel nut balls, rich nut-and-butter domes, rolled in confectioners' sugar to resemble miniature snowballs. In Martha's family, the cookie...
Author: Martha Stewart
Serve these sweet treats for dessert at your next game night. We used card-suit cookie cutters to shape the blondies into hearts, clubs, diamonds, and spades.
Author: Martha Stewart
Fruitcake bars are very forgiving. You can bake them months ahead, and substitute almost any fruit or nut you like for one you don't. Aim for a balance of tastes and textures, and test to see if your selections...
Author: Martha Stewart
One of Santa's favorites, this cookie is dressed for the season with honey, cinnamon, and brandied golden raisins. You can substitute white chocolate with semisweet or bittersweet.
Author: Martha Stewart
Author: Martha Stewart
The secret to this rich chocolate-chunk shortbread is a mix of sugars-brown for a caramel note, and confectioners' for a melt-in-your-mouth texture. To make this a gift that your recipients can bake for...
Author: Martha Stewart
This recipe for oatmeal-raisin squares is a delicious snack perfect for after school.
Author: Martha Stewart
These slice-and-bake chewy cookies are perfect for the holidays.
Author: Martha Stewart
The sweet spiciness of the crystallized ginger in these cookies complements the richness of the dark chocolate.
Author: Martha Stewart
It's as easy as pie to make bars from smooth, tangylemon filling and fluffy meringue atop a buttery zest-flecked crust.
Author: Martha Stewart
This recipe, courtesy of Amy Scherber and Toy Kim Dupree, can be found in "The Sweeter Side of Amy's Bread."
Author: Martha Stewart
The chocolate filling rolled into these chewy Christmas pinwheel cookies creates a fudgy, brownie-like swirl that's completely irresistible.
Author: Martha Stewart
Named after the jam-filled linzertorte that inspired them, these beautiful heart-shaped cookies are ideal for a wedding dessert buffet, Valentine's Day, or any romantic occasion. Apricot, strawberry, or...
Author: Martha Stewart
Almonds do double duty here -- silky almond butter helps hold the bars together, while chopped toasted almonds add just the right amount of crunch.
Author: Martha Stewart
These Valentine's treats make will make everyone feel special.
Author: Martha Stewart
Malted-milk powder adds a rich component to both these cookies and their filling. A double dose of chocolate (chopped semisweet and lots of cocoa powder) makes these sandwich cookies extra decadent.
Author: Martha Stewart
These zesty, chewy cookies make a wonderful, edible holiday gift.
Author: Martha Stewart
Like a peach pie but easier to share and transport! These bars with a press-in shortbread crust are just the thing for a summer potluck or picnic.
Author: Martha Stewart
These cookies are made with three types of chocolate for a rich, deep flavor.
Author: Martha Stewart
In one batch of hearty cookies, find the flavors of two bakery classics: chocolate chip cookies and banana bread. Chopped walnuts and rolled oats add texture and more layers of taste.
Author: Martha Stewart
These bite-size sandwich cookies are perfect for a Halloween party or a lunchbox treat.
Author: Martha Stewart
Packed with dark and white chocolate, plus buttery toasted pecans, this is one unforgettable batch of cookies.
Author: Martha Stewart
Nutty and delicious, these pecan logs are a great conclusion to any meal.
Author: Martha Stewart
These crunchy cookies get a flavorful kick from black pepper and cinnamon.
Author: Martha Stewart
This cookie dough is almost like a thick cake batter; if it is warm when it goes into the oven, it will spread too much. If needed, chill the dough briefly before baking.
Author: Martha Stewart
A cushion of fluffy chocolate buttercream is suspended between two crisp chocolate wafers. The finishing touch? Rolling in toasted hazelnuts for a buttery, crunchy finish. This recipe appears in our cookbook...
Author: Martha Stewart
These rich, crisp, delicate cookies owe their crumbly texture to confectioners' sugar. Pecans enhance their buttery flavor.
Author: Martha Stewart
The shredded coconut and orange zest will help you bid farewell to the winter blues.
Author: Martha Stewart
Box up these fruity and nutty biscotti with your favorite tea or coffee beans for a great gift.
Author: Martha Stewart
Author: Martha Stewart
To ensure your cookies come out just right, follow a couple of basic rules: Space them at least 1 inch apart during baking, rotate the sheet pan half way through, and let the cookies cool on the sheet...
Author: Martha Stewart
Unlike many crumbly cookies, these biscotti are sturdy enough to mail. For a holiday gift, send a batch along with a pound of your favorite coffee beans.
Author: Martha Stewart
For bakery-quality cookies in a hurry, just add butter and milk to our Everyday Baking Mix.
Author: Martha Stewart
This recipe for cranberry-pistachio biscotti is adapted from "Martha Stewart's Baking Handbook."
Author: Martha Stewart
These nutrient-dense oat bars are packed with dried fruit, cherries, blueberries, and papaya, as well as nuts, and flaxseed. And there's no refined sugar, they're sweetened with pureed dates and honey...
Author: Martha Stewart
Any dried fruit can be substituted for the raisins in these delicious cookies that make for the perfect snack. Be sure the cookies are completely cool before storing in an airtight container.
Author: Martha Stewart
Skip the preservatives in store-bought cereal bars by making these delicious homemade treats. They're a perfect addition to a school lunchbox.
Author: Martha Stewart
Torie Hallock makes these everything-but-the-kitchen-sink cookies at Skylands, Martha's house in Maine. They are full of oats, dried cherries, chocolate chips, and bits of toffee candy.
Author: Martha Stewart
Oats, chocolate, nuts, dried fruit, coconut -- did we forget anything? If you like, swap dried tart cherries or cranberries for the raisins.
Author: Martha Stewart
Surprise! No butter or oil is used in these cookies that take two trips to the oven for their distinct texture.
Author: Martha Stewart
Two classic Middle Eastern ingredients, rice flour and rose water, come together in these uniquely textured special-occasion cookies. Brown butter adds just the right amount of richness.
Author: Martha Stewart
Bake these brandy-spiked bars up to two days ahead, and cut just before serving.
Author: Martha Stewart
Macarons are light-as-a-feather French cookies that can be assembled using any sweet fillings and bases that you please. Our best, step-by-step recipe for this sophisticated French dessert offers variations...
Author: Martha Stewart
Author: Martha Stewart
Fresh raspberry-and-white-chocolate cream is a lofty alternative tofrosting or jam filling. Using a small icecream scoop to form the vanilla sugarcookies will ensure a uniform size.
Author: Martha Stewart
These cookies are easy to make and no flour is required.
Author: Martha Stewart
Stiffened, sweetened egg whites can be used for many purposes -- for simple cookies such as these kisses, for vacherin and dacquoise, and as the base of a wedding cake frosting. This recipe is from "Entertaining,"...
Author: Martha Stewart