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
These crowd-pleasing packable treats shine at bake sales, birthday parties, or anywhere you take them.
Author: Martha Stewart
Tuiles are thin, crisp almond cookies that are traditionally molded over a rolling pin, or another arched form, while they are still warm. Once set, their shape resembles the curved French roofing tiles...
Author: Martha Stewart
This dough can also be used for Chocolate-Pecan, Coconut-Lime Oatmeal, Rum-Raisin and Cashew, and Chocolate-Toffee Oatmeal drop cookies.
Author: Martha Stewart
Sweet-tart Key lime thumbprints bring cakey and creamy together in each bite.
Author: Martha Stewart
To make these cookies chocolate, use 1/3 cup cocoa powder for 1/3 cup flour and add 6 ounces finely chopped bittersweet chocolate to the dough.
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
Author: Martha Stewart
Author: Martha Stewart
Crisp sugared tops give way to tender, buttery cookies sandwiching sweet-tart berry jam. Assembled before baking, the stars' rich dough and fruity filling melt into each other.
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
Buttery cookie bars made with sliced almonds and sesame seeds are an unexpected sweet treat. The bark can be made up to three days ahead and stored at room temperature.
Author: Martha Stewart
Use these basic sugar cookie cutouts to make Dani Fiori's decorated cookie creations.
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 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
French cookies flavored with brown butter and ground nuts, financiers gained their name for their resemblance to gold bars (they are usually baked in rectangular pans). We formed oursin miniature tart...
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
Handheld desserts are ideal for picnics. Chocolate sandwich cookies, packed in loaf pans, will hold up in transport.
Author: Martha Stewart
These thin chocolate cookies with ganache icing dipped into grated coconut make the perfect nests for two or three miniature chocolate eggs.
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
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
Recipe adapted from John Barricelli, owner, SoNo Baking Company and Cafe, Norwalk, Westport, and Darien, Connecticut, and cookbook author.
Author: Martha Stewart
Honey Nut Cookie Bars - a super easy and versatile recipe that can use whatever nuts you like to combine with chewy honey caramel on a shortbread base. Delicious!
Author: Barry C. Parsons
Feeling dark and mysterious? Bake a batch of these creature-of-the-night creations, which sandwich a rich dulce de leche filling between chocolate cookies.
Author: Martha Stewart
A double dose of spice flavors these refrigerated sweets: Chopped crystallized ginger is mixed into the filling, and crushed gingersnaps make up the crust.
Author: Martha Stewart
Author: Martha Stewart
Try one of our glazed spritz-cookie variations: Citrus-Glazed Cookies, Vanilla-Glazed Swirl Cookies, or White-Chocolate-Glazed Cookies.
Author: Martha Stewart
Intensely chocolaty--with a hint of salt from the macadamia nuts--these cookies are also gluten-free.
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
This recipe captures the sweetness of apricot jam, and sets it atop a thin, buttery cookie.
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
Author: Martha Stewart
A batch of vanilla cookie dough is tinted two different colors to create these Christmas trees.
Author: Martha Stewart
Two quick snips and a couple of pokes into an oblong ball of sugar-cookie dough create sweet bite-size bunnies.
Author: Martha Stewart
These decorative spiral cookies are an easily made-ahead dessert that is sure to please any crowd.
Author: Martha Stewart
Use our All-in-One Cookie Dough when making these twisty cookies.
Author: Martha Stewart
Brightly colored spice mixes and candy-coated seeds are offered after dinner in many Indian restaurants. We used a mix called red mukhwas to garnish our cube-shaped spice cookies. Look for mukhwas and...
Author: Martha Stewart
Rolling the dough balls in granulated sugar before heavily coating them with confectioners' ensures maximum "crinkle effect" on the surfaces of these espresso-spiked spice cookies.
Author: Martha Stewart
This cookie is designed to be baked, presented, and then broken or cut into individual portions.
Author: Martha Stewart
Ground chicory is a beloved ingredient in New Orleans. The roasted and ground root of the endive is most notably used to smooth the sharpness of coffee. Here, it lends a pleasantly bitter note to these...
Author: Martha Stewart
Brownies and cookies come together in this irresistible treat from Matt Lewis of Brooklyn's Baked bakery.
Author: Martha Stewart
Chocolate gives the bite-size macaroons an appealing crunch, the perfect dessert at a Passover meal. Imagine you're decorating bonbons-embellish each with a different garnish.
Author: Martha Stewart
For a guide to decorating your cookies, download this Lovebug Cookie template.
Author: Martha Stewart
Author: Martha Stewart
You can use any sun-kissed berry atop the cream cheese filling in these crisp chocolate cookies.
Author: Martha Stewart