Chocolate sandwich cookies, with a variety of flavorful fillings, create boldly striped packages when lined up neatly and wrapped in cellophane.
Author: Martha Stewart
Sugary, nutty shortbread is a sure sign of the holidays.
Author: Martha Stewart
This salty-sweet treat is one that both kids and adults alike will love. Plain popcorn and coarsely chopped salted pretzels are mixed together with a rich caramel and marshmallow sauce. It's an ooey-gooey,...
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
The cream-cheese dough and the variety of jellies make these cookies very appealing and delicious.
Author: Martha Stewart
Chopped raisins can replace the currants, which are actually very small raisins.
Author: Martha Stewart
Martha made this recipe on Martha Bakes episode 402.
Author: Martha Stewart
Packed with dark and white chocolate, plus buttery toasted pecans, this is one unforgettable batch of cookies.
Author: Martha Stewart
Baking these cookies is a wonderful winter activity to do with kids.
Author: Martha Stewart
Have yourself a sweet ending: These festive meringues sandwich a chocolate ganache.
Author: Martha Stewart
The shape of these cookies, created using a walnut mold, gives a hint at what's sandwiched within.
Author: Martha Stewart
Who can resist an attractive assortment of freshly baked holiday cookies? Use our All-in-One Cookie Dough when making these.
Author: Martha Stewart
Walnuts add crunch while dried cranberries offer a tart bite and a chewy texture to these layered cookies.
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
Double down on rich shortbread cookies by filling them with gooey caramel.
Author: Martha Stewart
This recipe -- based on our Basic Butter Cookie Dough -- makes perfect holiday cookies, and cut-out cookies for any occasion.
Author: Martha Stewart
These cookies are sure to please everyone in the house.
Author: Martha Stewart
A crunchy Greek cookie similar to Italian biscotti, this twice-baked treat is made with a flavorful combination of barley flour, sesame seeds, ouzo, and a hint of orange.
Author: Martha Stewart
Two classic Middle Eastern ingredients, rice flour and rose water, come together in these uniquely textured special-occasion cookies. Brown butter adds just the right amount of richness.
Author: Martha Stewart
Sugar and spice aren't the only things nice in this version of the beloved snickerdoodle: We added pumpkin puree. Besides infusing the cookies with seasonal flavor, it also results in a moist, cakey center....
Author: Martha Stewart
Pizzelle batter is cooked on a special iron (cialde iron), which gives them decorative patterns. Pizzelles can also be made into edible dessert cups -- fill these with berries and ice cream.
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
Including toasted wheat germ and a generous amount of raisins in these cookies makes them hearty.
Author: Martha Stewart
These cookies were always the first thing to sell out at the Barefoot Contessa, Ina Garten's gourmet store in East Hampton, New York.
Author: Martha Stewart
These bite-size sandwich cookies are perfect for a Halloween party or a lunchbox treat.
Author: Martha Stewart
Looking for an easy sweet dessert to serve for Passover? This crowd-pleasing recipe for macaroons offers an intense chocolate flavor without ingredients to be avoided during the Jewish holiday, such as...
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
The shredded coconut and orange zest will help you bid farewell to the winter blues.
Author: Martha Stewart
Canned pumpkin puree gives these Chocolate-Glazed Pumpkin Cookies a tender, almost cakelike texture.
Author: Martha Stewart
This creamy dessert is a cross between key lime pie and traditional lemon bars.
Author: Martha Stewart
This dessert is just like a homemade cherry pie...except you can grab it and eat it on the go! Slip the finished squares into lunch boxes, pass them out after dinner, or enjoy one with coffee for breakfast-because...
Author: Martha Stewart
This cookie dough is almost like a thick cake batter; if it is warm when it goes into the oven, it will spread too much. If needed, chill the dough briefly before baking.
Author: Martha Stewart
These golden-edged banana cookies stuffed with cream cheese frosting unite two favorites -- whoopie pie and moist banana cake -- in an immensely satisfying revival.
Author: Martha Stewart
The tops of these brownie-like cookies look as if they've been shattered. Coat the balls of dough thoroughly in confectioners' sugar before they go in the oven. They'll flatten and "crack" on their own...
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
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
Brown butter adds a nutty flavor to the crust of these pleasantly tart lemon bars.
Author: Martha Stewart
Think big-real big. These crisp, chewy treats are rich with buttery pecans and decadent chunks of creamy white chocolate. This recipe appears in our cookbook "Martha Stewart's Cookie Perfection" (Clarkson...
Author: Martha Stewart
You can try any combination of dried fruits and nuts to make delicious variations of this cookie. Bananas, mangoes, and macadamias lend a tropical note; hazelnuts and pecans go well with figs, pears, and...
Author: Martha Stewart
This bar cookie takes inspiration from old-fashioned pecan pie.
Author: Martha Stewart
These gorgeous cookies begin with our Basic Butter Cookie Dough.
Author: Martha Stewart
Each tender cookie has a gooey marshmallow lodged inside, plus it's all covered in chocolate. The cookies are perfect for sharing at holidays and events or for selling at bake sales.
Author: Martha Stewart
Espresso powder deepens the cocoa taste of these devilishly decadent cookies, but you can omit it, if you like.
Author: Martha Stewart
Made with cocoa and espresso powders, cocoa nibs, and a touch of cinnamon, these sliced cookies were inspired by the traditional pairing of coffee and chocolate.
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
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
Inspired by classic cinnamon rolls, these dainty spirals swap sticky yeast bread for more manageable trappings but retain the intoxicating, iconic stripes of sugar and spice.
Author: Martha Stewart
The not-so-secret ingredient here is 1/4 teaspoon of ground black pepper, which adds a little kick to sweet sugar cookies. Serve these Black Pepper Cookies with our Zabaglione.
Author: Martha Stewart
The sweetest way to give Dad some sugar this Father's Day: Bake him these poppy seed-speckled treats, personalized with our easy templates.
Author: Martha Stewart