This recipe is courtesy of Gale Grand from "Baking with Julia" (William Morrow) by Dorie Greenspan and Julie Child.
Author: Martha Stewart
Try one of our layered icebox cookie variations: Chocolate-Pecan and Apricot-Pistachio.
Author: Martha Stewart
Author: Martha Stewart
Though rugelach is enjoyed year-round, this fruit-and-nut pastry is especially popular during Hanukkah. Cream cheese in the cookie dough -- which is chilled for hours before it is rolled out and filled...
Author: Martha Stewart
This modern version of the classic cookie will dazzle your guests when they get home with their takeaway treats.
Author: Martha Stewart
This recipe is used to make our Swedish Gingerbread House, Gingerbread Facade, and Snow-Swept Gingerbread Cottage.
Author: Martha Stewart
Of all the cookies that grace Christine Albano's table at Christmas, the lemon ring-shaped ones -- ciambelle, in Italian -- are the most popular. Balance is key: Lemon zest is added to the buttery base,...
Author: Martha Stewart
Take inspiration from the cookie aisle, and make homemade batches of familiar favorites.
Author: Martha Stewart
These soft bars filled with raspberry jam are more virtuous than many coffee-break treats. Applesauce gives the cookies a cakelike texture; whole-wheat flour and wheat bran add wholesome notes. Lemon zest...
Author: Martha Stewart
This recipe for honey-gingerbread cookie dough from the December 2007 issue of Martha Stewart Living is used to make Television's Gingerbread Town-Square Cake of 2007.
Author: Martha Stewart
You can have your cake and eat it, too--as a cookie! The bases for these thumbprints are studded with grated carrots, chopped pecans, golden raisins, and rolled oats. The creamy filling features fresh...
Author: Martha Stewart
Everyone wins with this deck of cookies. Spades, hearts, diamonds, and clubs are cut from the currant-studded dough.
Author: Martha Stewart
Sure, you've had oatmeal in a sweet, but these cookies also contain spelt flour, which has a nutty, slightly sweet flavor. A dark-chocolate coating and a sprinkling of flaky salt make the ideal finishing...
Author: Martha Stewart
This classic cookie takes on the shape of a snow-dusted evergreen.
Author: Martha Stewart
These cookies get tossed in confectioners' sugar and resemble little snowballs.
Author: Martha Stewart
Layers of different-colored dough are rolled into a log for these slice-and-bake rainbows. They're baked and halved into arcs while warm, then the lucky pots of gold are added. Allow time for chilling...
Author: Martha Stewart
Two traditional holiday ingredients-nuts and citrus-are used in this classic butter cookie. The combination is fragrant, nutty, and all around delicious.
Author: Martha Stewart
These little treats look like snow-covered crescent moons.
Author: Martha Stewart
Author: Martha Stewart
Studded with pistachios and shaped like wreaths, these five-ingredient shortbread cookies are as festive as they are flavorful.
Author: Martha Stewart
These little treats are sweet way to end an Italian meal.
Author: Martha Stewart
Making your own bars is surprisingly easy; this version requires less than 10 minutes of prep. Experiment with your favorite dried fruits and nuts.
Author: Martha Stewart
Although this bar is as rich and moist as cake, you don't need a fork to enjoy it. The kirsch-spiked filling will appeal to grown-up tastes; for kids, simply omit the liqueur.
Author: Martha Stewart
Mixing in dried cherries and chopped cocktail peanuts strikes the perfect balance between sweet and salty in these kid-friendly treats.
Author: Martha Stewart
The dough for these cookies should be stiff, not crumbly like shortbread, making it easier to form into a tight S shape.
Author: Martha Stewart
These adorable Valentine's treats provide the perfect canvas for telling your sweetheart how you really feel.
Author: Martha Stewart
Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.
Author: Martha Stewart
Look out Santa-squirrels and party guests alike will be tempted to grab one of these acorn-stamped Linzer cookies from your plate. Finely ground pecans and a little confectioners' sugar mixed into the...
Author: Shira Bocar
These classic cookies are flavorful but intolerance-friendly, says baker Cybele Pascal, author of "The Allergen-Free Baker's Handbook." Gluten-free and dairy-free (plus egg-free, soy-free, and nut-free),...
Author: Martha Stewart
We used Japanese vegetable cutters that represent the seasons ( www.nycake.com), but any cookie cutter may be used.
Author: Martha Stewart
These jam-filled treats are a close cousin to thumbprint cookies.
Author: Martha Stewart
Bite-sized and irresistible, these lemony Madeleines are a classic, spongy, and unmistakably French.
Author: Martha Stewart
Pastry chef Judy Roll and baker Rebecca Martin make traditional Jewish rugelach with Martha.
Author: Martha Stewart
The dough yields plenty of extra cookie "spoons," which can be served with tea or any dessert. If you'd prefer to bake a single batch, use one disk of dough and freeze the rest (up to one month).
Author: Martha Stewart
This chocolate chip cookie sandwich recipe has been adapted from one Erin McKenna uses at her vegan sweetshop Babycakes NYC.
Author: Martha Stewart
A one-bite wonder, they measure less than two inches across but these cakey cookies don't skim on lemony flavor. A sweet-tart glaze and coarse sanding sugar adds a gentle sparkle.This recipe appears in...
Author: Martha Stewart
Enjoy all the toasty feels of s'mores, no campfire required, by making a few tweaks to a standard batch of puffed-rice-cereal bars.
Author: Martha Stewart
Enjoy the classic combination of peanut butter and jelly in a new way: The lunch-box pair gets made over into adorable cookies.
Author: Martha Stewart
A child's artwork makes a fine gift tag when backed with blue glassine and slipped into ribbon-tied cellophane bags.
Author: Martha Stewart
These lemony confections-which get their rosy hue from crushed freeze-dried berries-are a masterful mash-up of snickerdoodles and coconut macaroons. The recipe yields a half dozen XL cookies, a perfect...
Author: Lauryn Tyrell
Submitted by Carol Osgood of Littleton, Colorado. As their name implies, these cookies are very large, so place six to eight cookies per sheet.
Author: Martha Stewart
You can substitute semisweet chocolate chunks or chips for the milk chocolate.
Author: Martha Stewart
Brown sugar is key to creating a sweet, light molasses flavor in these chewy blondies. You can even get the young ones involved in the Halloween fun-let them sort the chocolate candies by color and arrange...
Author: Martha Stewart
Balls of spiced dough are rolled in buttery pistachios before being baked and filled with a decadent homemade maple cream. A sprinkling of flaky sea salt is the perfect finishing touch.
Author: Martha Stewart
There are classic madeleines (a la Proust) and chocolate ones, but Ashley Ristau takes hers a step further, with a mocha-flavored batter and an espresso glaze. "It's a marriage of sweet and bitter," which...
Author: Martha Stewart
Dried fruit and nuts may be the ingredients for traditional fruitcake, but here they shine in Allison Hedges' lusciously dense cookies. The secret is in the prep work: Cherries are soaked in sherry with...
Author: Martha Stewart
Make these thin and crispy cookies to garnish our Orange-Walnut Buche de Noel or for any other special celebration.
Author: Martha Stewart