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
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
New York City newlywed Cathy No Rebatta loves to make these twice-baked cookies to give as gifts. They're great for dunking in milk or coffee.
Author: Martha Stewart
Tell your sweeties, "You're my jam!" in a way that'll turn them into jelly. Simply roll butter-cookie dough into balls, and press the handle end of a spoon into each twice to make a V that expands as it...
Author: Riley Wofford
No eggs? No problem. Even discerning eaters won't be able to taste the difference between these treats and traditional oatmeal cookies. This recipe adapted fromMartha Stewart's Cookies.
Author: Martha Stewart
Rolling the cookie dough in confectioners' sugar twice builds the marbled appearance of these crackled cookies.
Author: Martha Stewart
Use strawberry jam, not preserves, for this nutty and buttery shortbread cookie recipe. The smooth texture of seedless jam makes for neat sandwich cookies.
Author: Martha Stewart
A dessert grows in your kitchen when you stack a series of ever smaller cookies to form a tannenbaum, and top it with a star-shaped cookie. Cream cheese frosting between pairs and confectioners' sugar...
Author: Martha Stewart
Chocolate and mint are a classic pairing, but try swapping pure almond extract for the peppermint.
Author: Martha Stewart
Hello, sunshine: This mix of citrus fruits is a sweet change from tangy lemon bars.
Author: Martha Stewart
These light-as-air almond macaroons are a perfect dessert for special occasions. The recipe comes from John Barricelli's "SoNo Baking Company Cookbook."Photo credit: Ben Fink
Author: Martha Stewart
This Gingerbread recipe for the Gingerbread House Kit is adapted from "Martha Stewart Living" (December 1995). It makes for a tasty base for a holiday treat.
Author: Martha Stewart
Author: Martha Stewart
If you'd like to try a variation, see what ingredients to add: Basic Vanilla Dough, Spice Cookie Dough, Citrus Cookie Dough.
Author: Martha Stewart
Graham crackers are surprisingly easy to make. Use this recipe to make our Marshmallow Cookie Sandwiches.
Author: Martha Stewart
Think of these sweets as deconstructed biscotti. The cookies have a similar flavor, but here the dough is pressed into a single flat sheet for faster baking and then broken into jagged pieces.
Author: Martha Stewart
These cookies should keep everyone happy for a few days.
Author: Martha Stewart
We use caramelized, sweetened condensed milk in our Easy Dulce de Leche, to provide a robust, sweet filling for a light biscuit.
Author: Martha Stewart
A cross between a cookie, scone, and pancake, these intriguing treats are cooked on a griddle, not baked (despite its other name, Welsh bakestones). Martha's version is spiced with cinnamon and nutmeg...
Author: Martha Stewart
These cookies get their intense flavor from bittersweet chocolate and cocoa; dried cherries lend an unexpected tartness.
Author: Martha Stewart
For bakery-quality cookies in a hurry, just add butter and milk to our Everyday Baking Mix.
Author: Martha Stewart
This may be a little more work than the average cookie, but these divine Apricot-Walnut rugelach are truly worth it.
Author: Martha Stewart
These crisp, delicate cookies have less than 50 calories each. Swap in different cookie cutters for other occasions; adjust the baking time accordingly.
Author: Martha Stewart
For variations on these cookies, try adding lemon zest, dipping them in chocolate, or sandwiching two of them together with jam.
Author: Martha Stewart
Pistachios help make these cookies look festive for the holidays.
Author: Martha Stewart
Using condensed and evaporated milk keeps these sweet treats moist and chewy.
Author: Martha Stewart
Mix colored sugars (or use leftover sugar from your work surface) to create new shades for these holiday treats.
Author: Martha Stewart
Huge, craggy, chewy, and delicious, these cookies are guaranteed to become classics in your kitchen. The whole-wheat flour gives them a rich nuttiness; the heft, caramel glow, and generous chunks of hand-chopped...
Author: Martha Stewart
These chocolate cookies get an extra dose of Christmas spirit thanks to festive dried cranberries.
Author: Martha Stewart
The secret to a great ice cream sandwich is the cookie. Or in this case, the brookie. Our brookie batter bakes into rounds that are dense and fudgy on the inside and amazingly crackly on the outside. Once...
Author: Greg Lofts
These feline-shaped treats are inspired by the 1973 short film "How to Draw a Cat".
Author: Martha Stewart
Langues-de-chat -- "cat tongues" -- are classic French butter cookies.
Author: Martha Stewart
Cornmeal adds a nice crunchand hint of sweetness to thesedunkers. The salted macadamianuts balance out the richness ofthe white chocolate.
Author: Martha Stewart
The dark, nutty butter gives these squares a deeper, richer flavor. Martha made this recipe on Martha Bakes episode 609.
Author: Martha Stewart
The subtle but distinct taste of ginger pairs well with raspberry jam. Apricot makes an equally delicious filling. Or, try sandwiching the cookies with rich chocolate ganache.
Author: Martha Stewart
Homemadesandwich cookies are somuch better than the onesthat fill grocery-storeshelves. Here, a pair of perfectly chewy chocolatecookies are brought togetherbya luscious maltedchocolate filling.
Author: Martha Stewart
These bar cookies are dense with cashew chunks, toffee bits, and plenty of butterscotch chips.
Author: Martha Stewart
Cut into pie-like wedges, this citrusy, streusel-topped bar cookie makes an unexpected yet spectacular Thanksgiving dessert.
Author: Martha Stewart
These decadent "pies" are really cakes filled with a raspberry whipped cream.
Author: Martha Stewart
Apricot Coconut Crumble Bars - a buttery coconut crumble bar with a delicious apricot compote filling. Freezes quite well too.
Author: Barry C. Parsons
Use this recipe to make our Pumpkin-Gingerbread Ice Cream Sandwiches.
Author: Martha Stewart
These homemade versions of a favorite snack food are filled with healthy fruit and nuts and are very simple to make.
Author: Martha Stewart
These cookies -- a mix of gingerbread and chocolate -- were cut to fit the woodland theme of Martha's holiday decor.
Author: Martha Stewart
No need to wait for the girls in green to sell you a box of cookies. Indulge in this version of the minty classic, with a holiday-inspired topping of crushed red-and-white candies.
Author: Martha Stewart
Try one of our shaped icebox-cookie variations: Almond-Cherry Coins; Apricot-Pistachio Triangles; Almond and Candied Orange Zest Bars; White Chocolate, Hazelnut, and Cherry Triangles; Papaya, Macadamia,...
Author: Martha Stewart
Our mini whoopie piesget an extra boost froma rich peanut-butter-flavored filling and a swirl of melted chocolate on top.
Author: Martha Stewart
Crisp, sugar-dusted leaves and acorns celebrate the fall season.
Author: Martha Stewart