For a kid-friendly lunch-box treat, add 4 ingredients to our Everyday Baking Mix, and bake blondies with just 10 minutes of prep time.
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 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
Crumbly, buttery almond bars are the perfect treat for snacks or school lunches. Layer in any variety of jam that you like. We used cherry.
Author: Martha Stewart
It's a new twist on the classic lemon bar: A light, extra-tart Key lime filling on a shortbread crust laced with coconut and white chocolate.
Author: Martha Stewart
The cookies can be stored at room temperature for up to a week.
Author: Martha Stewart
These buttery cookies can be made with mix-ins such as orange or lemon zest, dried cranberries or apricots, pistachios or peanut butter chocolate chips.
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
A clever blend of coconut and salt caramels combines in these delicious cookies for just the right amount of sweet, simple, and unexpected.
Author: Martha Stewart
Perk up our Basic Shortbread Wedges with this espresso flavored variation.
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
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
Author: Martha Stewart
Bake these brandy-spiked bars up to two days ahead, and cut just before serving.
Author: Martha Stewart
These crispy, crunchy, nutty delights are perfect for the holidays.
Author: Martha Stewart
Crunchy, buttery and nutty, these crisps are a delightful addition to any holiday cookie plate.
Author: Martha Stewart
These cookies are made with three types of chocolate for a rich, deep flavor.
Author: Martha Stewart
A hefty dose of cocoa powder makes these old-fashioned drop cookies perfect for fans of dark chocolate. The recipe is so simple, it's a natural for preparing with children, who especially love forming...
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
Stash the dough for these cookie-cutter favorites in the freezer, then bake them off and sparkle them up for everyone on your gift list.
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
Nutty and delicious, these pecan logs are a great conclusion to any meal.
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
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
The sweet spiciness of the crystallized ginger in these cookies complements the richness of the dark chocolate.
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
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
These crunchy cookies are wonderful on their own or when paired with your favorite ice cream.
Author: Martha Stewart
Keep the grill hot during dinner for a batch of easy s'mores for dessert.
Author: Martha Stewart
Blondies are made even more irresistible, thanks to cinnamon, ginger, and cloves.
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
Basic icebox dough gets a festive makeover when dotted with dried fruit and pecans.
Author: Martha Stewart
These are good energy treats with plenty of healthy fats to satisfy a snacker.
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
Author: Martha Stewart
Poking holes in the dough allows steam to escape, helping to give this walnut shortbread its crisp texture.
Author: Martha Stewart
Package some of these buttery, nut-edged cookies in a pretty jar as a gift.
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 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
This recipe comes from our book "Clean Slate: A Cookbook and Guide."
Author: Martha Stewart
Take our Classic Shortbread to the next level by covering it in melted chocolate-toffee bars and sprinkling shards of candy on top.
Author: Martha Stewart
These petite fall treats will charm all but the grumpiest ghouls. Simple sugar cookies are garnished with candy corn pieces for a sweet fall treat.
Author: Martha Stewart
This easy chocolate chip cookie recipe is made with the traditional ingredients like sugar and semi-sweet chocolate chips except matzo meal replaces the flour, making it a perfect Passover dessert.
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
Using both fresh and dried ginger ensures that these cookies have a snappy flavor. For even more spicy-sweet goodness, use up to 1/3 cup fresh ginger.
Author: Martha Stewart
Martha's pecan bars are the perfect combination of salty and sweet. Add them to your dessert rotation and everyone will be impressed.
Author: Martha Stewart
This recipe for deliciously chewy cookies comes from Martha Lively of Wilton, Maine.
Author: Martha Stewart