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
Try one of our other thumbprint variations: Raspberry Thumbprints, Apricot Thumbprints, Dried-Fruit Thumbprints, Candied Orange Peel Thumbprints.
Author: Martha Stewart
These classic molasses cookies are sure to be a hit in your household.
Author: Martha Stewart
These elegant coconut chews are crowned with rich chocolate. Unsweetened coconut is available in health-food stores.
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
For a Saint Patrick's Day-themed treat, sprinkle a little luck on your sugar cookies with some decorative clovers.
Author: Martha Stewart
Zaleti means yellow in the Venetian dialect and refers to the color of the cornmeal in these distinctive diamond-shaped cookies. They're made with little to no sugar, relying instead on the sweetness of...
Author: Martha Stewart
Satisfy your cookie craving with this decadent twist on the classic dessert from Sarah Copeland's "The Newlywed Cookbook."
Author: Martha Stewart
Biscotti can be stored at room temperature for up to one week.
Author: Martha Stewart
These crescent-shaped cookies are a Jewish holiday tradition. The rich and flaky cream-cheese-based cookie dough can be filled with anything from fruit jams and chopped nuts to dried fruit and cinnamon-sugar....
Author: Martha Stewart
A confluence of textures-crispy, airy, and crunchy-come together in these Almond-Meringue Cookies, perfect for any holiday gathering.
Author: Martha Stewart
Express sweet sentiment this Valentine's Day with colorful conversation cookie hearts from in-house stylist Dani Fiore. They're perfect for sending messages tailored to friends, family, or that special...
Author: Martha Stewart
These home-run treats cover all the bases: They're chewy and rich, sweet and nutty.
Author: Martha Stewart
Brown-sugar meringue cookies are guaranteed to please. Pink food coloring causes one (marked with a ribbon) to blush. Heart-shape cutters provide adoring curves. Half of the meringues are flavored with...
Author: Martha Stewart
We've taken the guesswork out of making these patisserie beauties, so you can prepare this popular French cookie at home (for less than 25 cents a pop!). Be sure to weigh the ingredients precisely, and...
Author: Martha Stewart
Nutty cornmeal and caramely brown sugar pair up in this twist on the classic shortbread cookie. Put these out for Santa, or as part of an elegant dessert table spread at Thanksgiving-either way, the recipients...
Author: Martha Stewart
These adorable Valentine's treats provide the perfect canvas for telling your sweetheart how you really feel.
Author: Martha Stewart
Crumbly, nutty cookies layered with sweet cherry jam and dusted with sugar make delectable valentines. If you're feeling soft-hearted, serve these alongside Hot Chocolate with Marshmallow Hearts.
Author: Martha Stewart
Palmiers, sometimes called palm leaves, are made with puff pastry folded several times, then sliced, to create a distinctive heart-shaped coil design. Ginger syrup and spiced sugar make these crisp French...
Author: Martha Stewart
These twice-baked cookies may be a tastier alternative to actual fruitcake.
Author: Martha Stewart
Try one of our other thumbprint variations: Apricot Thumbprints, Ganache Thumbprints, Dried-Fruit Thumbprints, Candied Orange Peel Thumbprints.
Author: Martha Stewart
Looking for a clever way to make use of leftover Halloween candy? Make these buttery bars that are scattered with chocolate chips, chopped peanut butter cups, toffee pieces, and whatever else your sweet...
Author: Martha Stewart
Intensely chocolaty--with a hint of salt from the macadamia nuts--these cookies are also gluten-free.
Author: Martha Stewart
Try one of our thumbprint or ball cookie variations: Apricot Thumbprints, Raspberry Thumbprints, Ganache Thumbprints, Dried-Fruit Thumbprints, Candied Orange Peel Thumbprints, Chocolate-Dipped Ball Cookies,...
Author: Martha Stewart
Use this recipe when assembling our Swedish Gingerbread House How-To.Sweet details like piped icicle boughs of greenery, and a cinnamon-stick woodpile lend realistic charm to a simple cottage. A light...
Author: Martha Stewart
A combination of chocolate chips, toasted coconut, chopped walnuts, and dried cherries -- baked in muffin tins -- these treats change flavor by the bite.
Author: Martha Stewart
The dough for these orange-coconut macaroons is made in a food processor and dropped by teaspoons onto baking sheets.
Author: Martha Stewart
These herb-flecked cookies are at once sweet and savory, making them perfect in the afternoon with a cup of Earl Grey tea.
Author: Martha Stewart
Thanks to a cookie cutter, these sugar cookies not only taste citrusy but look it, too.
Author: Martha Stewart
We used sanding sugar in shades of silver and blue for these Glitter Ball Cookies-the perfect palette for a Hanukkah celebration or New Year's party.
Author: Martha Stewart
Make the holidays even more festive with our Christmas Tree Sandwiches made from our Basic Shortbread.
Author: Martha Stewart
Hazelnuts enhance many baked goods with their sweet an rich taste. They're often paired with coffee and chocolate, as they are in this recipe.
Author: Martha Stewart
This dough makes a winning base for different cookies, whether you like them soft or crunchy.
Author: Martha Stewart
These classic cookies are flavorful but intolerance-friendly, says baker Cybele Pascal, author of "The Allergen-Free Baker's Handbook." Gluten-free and dairy-free (plus egg-free, soy-free, and nut-free),...
Author: Martha Stewart
Just when you thought you'd tasted everything possible in chocolate chip cookies? Using a little buckwheat flour in addition to the usual all-purpose and a dash of sea salt gives these treats a toasty...
Author: Martha Stewart
Shortbread is the ultimate expression of four building blocks of baking: butter, sugar, flour, and salt. Here, it is flavored with orange zest. Try serving it with Sweet Corn Ice Cream.
Author: Martha Stewart
Easy and impressive, these sandwich cookies embellish store-bought shortbread with a decadent four-ingredient date-and-walnut spread that has a honeylike sweetness and caramel overtones.
Author: Martha Stewart
Bring a tropical wave to your winter with these holiday cookie swap-ready triangles that are chewy, crunchy, and absolutely delightful.
Author: Martha Stewart
The name for these pressed cookies comes from the German word "spritzen" (to squirt). They can be quickly formed with a cookie press. Although they have a very fine crumb, the wreaths are sturdy enough...
Author: Martha Stewart
A child's artwork makes a fine gift tag when backed with blue glassine and slipped into ribbon-tied cellophane bags.
Author: Martha Stewart
Making these cookies is a perfect family activity -- the absence of flour means there's no fuss and no muss. Plus, the cookies come together in a snap.
Author: Martha Stewart
Wrap our customizable label around an 18-ounce oat container. Print our label from marthastewart.com/cookies-clip-art
Author: Martha Stewart
Rose water adds a delicate floral bouquet to meltaway sandwich cookies, each topped with a candied violet or rose petal.
Author: Martha Stewart
Monster-size chocolate chip cookies spread with cream cheese frosting slice as easily as cake, thanks to an egg-rich batter.
Author: Martha Stewart
An almond crust is spread with blueberry jam and topped with crumbles of homemade granola.
Author: Martha Stewart
While these meringue porcupines may be eaten alone as cookies, we scoped out their middles, sandwiched two together, and filled them with preserves and almond cream.
Author: Martha Stewart
Dress up our Classic Shortbread with coconut and macadamia nuts for a tropical taste. It's a sweet, nutty, and absolutely delightful dessert.
Author: Martha Stewart
Newfoundland Date Squares or Date Crumbles is a recipe every local family knows and loves. The secret is having the right proportion of butter in the crumble and this recipe gets it just right.
Author: Barry C. Parsons