The shape of these cookies, created using a walnut mold, gives a hint at what's sandwiched within.
Author: Martha Stewart
Some say ma'amoul, a popular Middle Eastern cookie stuffed with date puree, is a reminder that at the end of the fasting period, there's a sweet reward. Stamped with geometric designs, they make beautiful...
Author: Martha Stewart
Torie Hallock makes these delicious cookies chock full of toffee pieces at Martha's house in Maine.
Author: Martha Stewart
This buttery cookie gets better with age: It can be stored up to a month, and over that time its flavor deepens. Dip the tips of the cookies in melted chocolate for a decorative touch.
Author: Martha Stewart
These Italian cookies are rolled in pine nuts (or pignoli); the delicate flavor of the nuts deepens as the cookies bake.
Author: Martha Stewart
Dense and buttery, this cookie is closely related to shortbread, which originated as a holiday treat in ancient Scotland. These pecan sandies are simply delicious.
Author: Martha Stewart
This sweet is a cinch to make. Keep a supply on hand for lunchboxes, weekends, and casual entertaining.
Author: Martha Stewart
These cookie bars can be made up to three days ahead and stored in a cool place.
Author: Martha Stewart
These fun cookies also make wonderful everyday desserts. The batter used to make these fortune cookies is traditional tuile batter, pliable after baking.
Author: Martha Stewart
Black walnuts are known for their robust flavor, but regular walnuts also work well in these buttery, melt-in-your-mouth cookies.
Author: Martha Stewart
This Candied Ginger Shortbread is a variation of our Basic Shortbread Wedges.
Author: Martha Stewart
Rich coconut takes center stage in this sweet treat. Martha made this recipe in episode 506 of Martha Bakes.
Author: Martha Stewart
Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.
Author: Martha Stewart
Serve these crunchy biscotti as a complement to Drunken Cherries with Mascarpone Cream. Recipe adapted from Mindy Fox, author of A Bird in the Oven and Then Some (Kyle Books; 2010).
Author: Martha Stewart
Sugary, nutty shortbread is a sure sign of the holidays.
Author: Martha Stewart
These sweet and salty cookies will be gobbled up in minutes.
Author: Martha Stewart
Simmered dried apricots with a hint of vanilla are a perfect combination of tart and sweet. (We tested apricot jam in this filling, and it wasn't the same.) The mixture is slathered on rounds of cream-cheese...
Author: Martha Stewart
Butter is the key to these fast, five-ingredient cookies from Leslie Ball of North Bethesda, Maryland.
Author: Martha Stewart
Cornmeal gives these not-too-sweet cookies a crumbly texture and golden color. Keep an extra log in the freezer -- you can slice off and bake as many cookies as you want. This recipe is easily doubled...
Author: Martha Stewart
Lace is fitting, even for dessert. Drops of coconut cookie dough flatten into chewy, lacy delicacies when baked in the oven.
Author: Martha Stewart
Long ago, a Scottish baker turned elemental ingredients into shortbread. For the modern cook, the master recipe is open to endless variations.
Author: Martha Stewart
These cookies are sure to please everyone in the house.
Author: Martha Stewart
This salty-sweet version of a shortbread cookie, packed with chocolate chips and brown sugar, is best when served warm.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Turkey isn't the only leftover to contend with. These sweet-tart fruit-filled treats put that extra can of cranberry sauce to delicious use.
Author: Martha Stewart
These bar cookies are dense with cashew chunks, toffee bits, and plenty of butterscotch chips.
Author: Martha Stewart
Toasted pine nuts and a splash of best-quality olive oil lend these crumbly-chewy cookies rich flavor. Rosemary adds a savory note to each bite.
Author: Martha Stewart
A Christmas tradition in Switzerland, these whimsically shaped cookies get their distinctive licorice-like flavor from whole anise seeds.
Author: Martha Stewart
For a chocolate-hazelnut version of these meringue cookies, sift in 2 tablespoons cocoa powder when adding the nuts.
Author: Martha Stewart
This dough can also be used for Coconut-Lime Oatmeal, Peanut Butter and Cherry, Rum-Raisin and Cashew, and Chocolate-Toffee Oatmeal drop cookies.
Author: Martha Stewart
Show your love with these adorable sugar cookies! They're cut out in heart shapes and decorated with royal icing and edible luster dust.
Author: Martha Stewart
Crunchy, buttery and nutty, these crisps are a delightful addition to any holiday cookie plate.
Author: Martha Stewart
Take a cue from the French and bake meringues in a rainbow of colors. Crispy on the outside and chewy on the inside, they're utterly irresistible. Start with Martha's chocolate version, then try the raspberry...
Author: Martha Stewart
Team up two familiar treats -- a rich chocolate brownie and a chewy coconut macaroon -- and indulge in a decadent sweet.
Author: Martha Stewart
Also known as cuccidati or turtigliuna, buccellati are Sicily's best-known Christmas cookie. Martha fills the buttery dough with a delicious combination of figs, pecans, and raisins.
Author: Martha Stewart
Oatmeal and soft fruit in fun chewy cubes are great finger foods for little ones.
Author: Martha Stewart
Have yourself a sweet ending: These festive meringues sandwich a chocolate ganache.
Author: Martha Stewart
You can bake these up to ten days ahead and store in the freezer, without cutting into bars; wrap the baking sheet tightly in plastic.
Author: Martha Stewart
These Italian cookies and our Strawberries in Red Wine are an elegant end to a meal.
Author: Martha Stewart
These traditional Passover cookies couldn't be easier to make--just stir and bake--and they require only a handful of ingredients, including crunchy almonds. The result? Coconut treats that are crisp and...
Author: Martha Stewart
To bake these cookies in one batch, you will need two madeleine pans. You can also bake them in two batches, cooling and buttering the pan between uses. Dipped cookies can be stored in the refrigerator...
Author: Martha Stewart
The secret to making unleavened chocolate cookies that are chewy and light lies in the technique. Egg whites, beaten until fluffy, are folded into the chocolate batter to produce the perfect texture. Chocolate...
Author: Martha Stewart
Make this classic Irish Butter Shortbread recipe from Rachel Gaffney for a melt-in-your-mouth St. Patrick's Day treat.
Author: Martha Stewart
These crispy, crunchy, nutty delights are perfect for the holidays.
Author: Martha Stewart
Using condensed and evaporated milk keeps these sweet treats moist and chewy.
Author: Martha Stewart
If you adore the combination of chocolate and mint, prepare to meet your new favorite cookie.
Author: Martha Stewart
The warm cookies can be formed into ice-cream cones; or let them cool flat, and serve alongside a dish of fresh berries with whipped cream or ice cream.
Author: Martha Stewart