Citrus juice and zest go into the dough and glaze in these festive cookies. You can use lemon, lime, or orange with equally delicious results.
Author: Martha Stewart
These chewy bars, dense as pecan pie, are a sweet way to end any meal.
Author: Martha Stewart
Try one of our other thumbprint variations: Raspberry Thumbprints, Ganache Thumbprints, Apricot Thumbprints, Dried-Fruit Thumbprints.
Author: Martha Stewart
Thin as they may be, these cookies pack an intense coffee flavor.
Author: Martha Stewart
Buttery cookies get a jolt of citrus flavor and a delicate glaze of royal icing in this take on the timeless lemon-poppy seed combination.
Author: Martha Stewart
'Tis the season to trim the tree--the sugar-cookie tree that is! Strands of melted white chocolate and a smattering of red candies mimic the appearance of Christmas lights, and a cookie star illuminates...
Author: Martha Stewart
Bite-size black-and-white meringues are ultrachic and stylish. The flavor is light and nutty, thanks to additions of chestnut flour and very finely chopped walnuts. For a smooth and professional-looking...
Author: Martha Stewart
All the ingredients can be stirred up in a single bowl, for a quick cleanup that's as divine as this skillet cookie's double hit of fudgy flavor.
Author: Martha Stewart
Classic molasses cookies get an allergen-friendly twist: These babies are dairy- and egg-free. The recipe comes from "The Food Allergy Mama's Baking Book," by Kelly Rudnicki.
Author: Martha Stewart
The dusting of cocoa on these little cookies, much like that on a chocolate truffle, may seem to promise a similar velvety interior, but the illusion is fleeting. One bite reveals the unmistakable crumbly...
Author: Martha Stewart
We split the batches of meringue to tint them separately with brown sugar and white sugar, then we tinted some of the latter pink, too. For uniform circles, trace a 2-inch bowl or a round cookie cutter...
Author: Martha Stewart
These filled sandwiches are partially dipped in melted chocolate and then refrigerated so the glaze can set.
Author: Martha Stewart
Serve these crisp, delicate almond cookies with Figs and Raspberries With Lavender-Honey Cream for an unforgettable dessert.
Author: Martha Stewart
These chewy treats are reminiscent of a PB&J and are a cinch to make-making this recipe a fun project to do with the aspiring little chefs in your life.
Author: Riley Wofford
Recipe for Chocolate Rocks, as seen in the March 2008 issue of 'O, The Oprah Magazine.'
A wedge of this nutty and citrusy shortbread is a light finish to a meal.
Author: Martha Stewart
Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.
Author: Martha Stewart
Author: Martha Stewart
This dough spreads as it bakes, so be sure to leave plenty of room between cookies.
Author: Martha Stewart
No Christmas cookie Nativity scene would be complete without a friendly donkey; try this one from cookie artist Dani Fiori. Also try: Sheep Sugar Cookie, Gingerbread Nativity Creche
Author: Martha Stewart
Author: Martha Stewart
Use raspberry or your favorite jam for the filling.
Author: Martha Stewart
Almond and chocolate work exceptionally well together -- especially when creating cookie dough swirls.
Author: Martha Stewart
If you want your cookies to sparkle, roll dough balls in sanding sugar before freezing; omit confectioners' sugar in step 2.
Author: Martha Stewart
This recipe from chef Eric Snow of the Oak Room is used to make White Chocolate Spheres Filled with Chocolate Mousse, a one-of-a-kind dessert perfect for Valentine's Day.
Author: Martha Stewart
Tiers of tart, jewel-toned tangerines, grapefruits, oranges, and lemons alternate with layers of silken caramel mousse in this simple, stunning dessert. Elegant lace cookies, easily made from ground hazelnuts,...
Author: Martha Stewart
The sweet earthiness of matcha powder grounds this sophisticated take on an ice cream cone. Martha made this recipe on episode 508 of Martha Bakes.
Author: Martha Stewart
These sweet and chocolaty cookies are incredibly easy to make.
Author: Martha Stewart
A pair of kitchen shears is all you need to transform store-bought wonton wrappers into stunning snowflakes. Fry until golden, then use powdered sugar to make it snow.
Author: Martha Stewart
Don't let gingerbread houses have all the holiday fun! These sugar-cookie houses with peppermint-candy windows are just as festive and crowd-pleasing.
Author: Martha Stewart
Baking the flour in the oven first gives these butter cookies an irresistible nutty flavor. Serve alongside our Baked Apples.
Author: Martha Stewart
A sprinkling of sugar gives flowers baked onto scalloped sugar cookies a lovely, subtle iridescence.
Author: Martha Stewart
Warming cinnamon and ginger flavor these fall treats, while molasses adds a deliciously chewy texture. Use colorful royal icing to decorate the cookies to look like festive jack-o'-lanterns.
Author: Martha Stewart
These sunny thumbprint cookies are a riff on classic Australian Lamingtons-small cubes of sponge cake layered with jam, dipped in chocolate, and coated with coconut flakes. The soft, chewy cookies are...
Author: Greg Lofts
The cream cheese used to make the dough is the secret to this traditional cookie's rich, flaky crust.
Author: Martha Stewart
Our Cocoa Bee Cookies are made of both cocoa and spice cookie doughs, striped with yellow icing, and given a bit of sparkle with sanding sugar.
Author: Martha Stewart
These crumbly, savory cookies, courtesy of Anton Edelmann, maitre chef des cuisines at the Savoy in London, are served there for afternoon tea.
Author: Martha Stewart
Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.
Author: Martha Stewart
Make these quick and easy peanut butter cookies for a nutty dessert everyone will love.
Author: Martha Stewart
A guaranteed crowd-pleaser, this big, chewy cookie is chock-full of oats, coconut, and chocolate. Cut slices and serve warm with ice cream.
Author: Martha Stewart
Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.
Author: Martha Stewart
Author: Martha Stewart
Transform store-bought wafers into chocolate-covered cookies without baking.
Author: Martha Stewart
Protein-packed natural peanut butter and oats form the base of these chewy retro treats drizzled with dark chocolate. They're delicious, gluten-free, and best of all, super easy to make.
Author: Martha Stewart
Author: Martha Stewart
If the cookies expand while baking, trim the edges with a 1 1/2-inch round cutter while they're still hot.
Author: Martha Stewart