These delicate wafers are named for their tilelike shape, which is achieved by draping just-baked cookies over a rolling pin.
Author: Martha Stewart
In the venerable tradition of kitchen sink and compost cookies aka cookies with lots of (unexpected) add-ins, comes these salty-sweet treats. We use dark chocolate to balance the saltiness of the bacon...
Author: Martha Stewart
Transform out-of-the-box rice cereal into peanut-packed cookie bars spread with melted chocolate.
Author: Martha Stewart
These light and delicate sponge-cake cookies are often used to accompany desserts such as sherbet and puddings, and are an important component when making fruit charlottes and tiramisu. Finding them in...
Author: Martha Stewart
Serve these chocolate waffle cookies with ice cream, or go the opposite route and serve alongside hot chocolate, to make the most of the delicate cookies.
Author: Martha Stewart
These are good energy treats with plenty of healthy fats to satisfy a snacker.
Author: Martha Stewart
Author: Martha Stewart
Keep the dough for this delicate, flavorful cookie in your freezer. Later, you can slice off just what you need from the frozen log of dough and bake.
Author: Martha Stewart
These delicate, crumbly cookies hail from France's Normandy region and are delicious plain, dipped in dark chocolate, or sandwiched with jam. Once you have a handle on the basic recipe, try adding almonds,...
Author: Martha Stewart
This recipe comes from our book "Clean Slate: A Cookbook and Guide."
Author: Martha Stewart
These decadent "pies" are really cakes filled with a raspberry whipped cream.
Author: Martha Stewart
Elevate everyone's favorite sandwich cookie with this all-natural recipe.
Author: Martha Stewart
This recipe, from Elayne Kitchen of Norwalk, Connecticut, is her daughter Bonnie's delicious variation on Italian amaretti, airy almond drop cookies.
Author: Martha Stewart
Lime zest, shredded coconut, and macadamia nuts give these bar cookies a decidedly tropical bent. Wrapped and tied with a bow, they make excellent holiday gifts.
Author: Martha Stewart
This version of the childhood combination concentrates the flavors into a sweet dessert that appeals to all ages.
Author: Martha Stewart
These bars, topped with brown-sugar icing and candied ginger, are best a day or two after they are baked so the flavors have a chance to deepen.
Author: Martha Stewart
To make the raspberry puree for this traditional French cookie, just pulse a small handful of fresh berries in a food processor.
Author: Martha Stewart
Once you taste one of these sweet whole-wheat crackers, you may never go back to the store-bought variety again. Use them as the base for homemade s'mores, sandwich them with peanut butter, or simply enjoy...
Author: Martha Stewart
Looking for a way to upgrade basic shortbread cookie dough? Add in chopped dried fruit, as we've done here, which adds texture and more sweetness. We love apricots, but any variety will do.
Author: Martha Stewart
Poking holes in the dough allows steam to escape, helping to give this walnut shortbread its crisp texture.
Author: Martha Stewart
Skip the green food coloring. We've raised the bar for St. Patty's Day desserts. These blondies are enriched with Irish coffee-inspired flavors-ground coffee in the batter, whiskey in the sugar glaze....
Author: Martha Stewart
Inspired by an Edgar Allan Poe story in which a demonic cat is "graven in bas-relief upon the white surface" of a wall, these cakey black-and-white cookies feature the chocolate silhouette of a fur-raised...
Author: Martha Stewart
Longing for homemade chocolate chip cookies in a snap? Nut butter does double duty by replacing both flour and regular butter in these five-ingredient, two-bite (gluten-free!) treats.
Author: Martha Stewart
If you're nuts for nuts, salted cashews -- both ground into a butter and chopped -- give caramel-drizzled cookies deep flavor.
Author: Martha Stewart
Author: Martha Stewart
These sweet and nutty shortbread cookies would be perfect with an afternoon cup of tea. Martha made this recipe on Martha Bakes episode 607.
Author: Martha Stewart
Although carrot cake didn't appear in U.S. cookbooks until the second half of the twentieth century, today it is indisputably a classic and beloved American dessert. These delicious carrot-cake cookies...
Author: Martha Stewart
Salted nuts balance the sweetness of caramel in these candylike cookies. These bars are quite rich, so feel free to cut them in half.
Author: Martha Stewart
Chocolate sandwich cookies, with a variety of flavorful fillings, create boldly striped packages when lined up neatly and wrapped in cellophane.
Author: Martha Stewart
Maple and oatmeal are a satisfying pair, especially when enriched with brown sugar and shredded coconut.
Author: Martha Stewart
Perk up our Basic Shortbread Wedges with this espresso flavored variation.
Author: Martha Stewart
These tuiles are as buttery and light as the traditional version, but they have an added sparkle and tartness, thanks to the addition of Meyer lemon. Their tubular shape is achieved by rolling the disks...
Author: Martha Stewart
Rolling the cookie dough in confectioners' sugar twice builds the marbled appearance of these crackled cookies.
Author: Martha Stewart
Rosemary represents remembrance. So our rosemary shortbread cookies are sure to make a lasting impression. Download our decorative card; color-print onto heavy paper.
Author: Martha Stewart
These tender cookies are made with heavy cream and studded with 12 ounces of sweet, fresh strawberries for a portable version of the classic dessert.
Author: Martha Stewart
Author: Martha Stewart
This dough can also be used for Chocolate-Pecan, Coconut-Lime Oatmeal, Peanut Butter and Cherry, and Rum Raisin and Cashew drop cookies.
Author: Martha Stewart
This cookie has everything but the kitchen sink in its list of ingredients. Martha made this recipe on Martha Bakes episode 607.
Author: Martha Stewart
A homemade version of a store-bought favorite, our cream-filled chocolate cookies exude homey comfort, especially when accompanied by a glass of cold milk.
Author: Martha Stewart
Fruit jam or melted dark chocolate peek out from the cutouts of these cinnamon-spiced hazelnut cookies.
Author: Martha Stewart
These chewy macaroons call for two favorite flavors, chocolate and almonds.
Author: Martha Stewart
Falling somewhere between a pie and a cookie, this pastry tops a crisp crust with a thick layer of pecans. The sweet pecan filling offers a delicious variation on the pecan pie-perfect for dessert, lunch,...
Author: Martha Stewart
These buttery pecan bars are made with an easy press-in-the-pan shortbread crust, making them the ultimate sweet and salty dessert.
Author: Martha Stewart
A double dose of maple sets these leaf-shaped sandwich cookies apart: maple sugar goes into the buttery shortbread dough, and maple syrup sweetens the rich cream filling.
Author: Martha Stewart
A bracing mint filling is sandwiched between crisp chocolate cookies and coated with a thin layer of dark chocolate in this homemade version of beloved Australian treat.
Author: Martha Stewart
Unlike traditional recipes, this batter produces very flat and crisp chocolate chip cookies. Use an ice cream scoop to ensure even baking and uniform size. They spread wide on the pan while baking.
Author: Martha Stewart
The combination of cream cheese and butter makes an especially rich dough in this delectable Walnut and Brown-Sugar Rugelach.
Author: Martha Stewart
These cookies are the perfect ending for a Chinese dinner. They are so good that Martha often uses them just for the cookie jar. This recipe is from "Entertaining," by Martha Stewart.
Author: Martha Stewart