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
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
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
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
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
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
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
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
These cookies should keep everyone happy for a few days.
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
Author: Martha Stewart
These cookies get their intense flavor from bittersweet chocolate and cocoa; dried cherries lend an unexpected tartness.
Author: Martha Stewart
Graham crackers are surprisingly easy to make. Use this recipe to make our Marshmallow Cookie Sandwiches.
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
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
This may be a little more work than the average cookie, but these divine Apricot-Walnut rugelach are truly worth it.
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
Mix colored sugars (or use leftover sugar from your work surface) to create new shades for these holiday treats.
Author: Martha Stewart
For bakery-quality cookies in a hurry, just add butter and milk to our Everyday Baking Mix.
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
Pistachios help make these cookies look festive for the holidays.
Author: Martha Stewart
Langues-de-chat -- "cat tongues" -- are classic French butter cookies.
Author: Martha Stewart
Newfoundland Snowballs - the most searched for Newfoundland recipe on RockRecipes.com. Soft chocolate fudge balls with the goodness of oatmeal and coconut. These freeze exceptionally well and my kids actually...
Author: Barry C. Parsons
Using condensed and evaporated milk keeps these sweet treats moist and chewy.
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
Apricot Coconut Crumble Bars - a buttery coconut crumble bar with a delicious apricot compote filling. Freezes quite well too.
Author: Barry C. Parsons
Cornmeal adds a nice crunchand hint of sweetness to thesedunkers. The salted macadamianuts balance out the richness ofthe white chocolate.
Author: Martha Stewart
These feline-shaped treats are inspired by the 1973 short film "How to Draw a Cat".
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
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 rich and crumbly cookies couldn't be any easier to bake.
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
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 cookies -- a mix of gingerbread and chocolate -- were cut to fit the woodland theme of Martha's holiday decor.
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
The dark, nutty butter gives these squares a deeper, richer flavor. Martha made this recipe on Martha Bakes episode 609.
Author: Martha Stewart
Cut into pie-like wedges, this citrusy, streusel-topped bar cookie makes an unexpected yet spectacular Thanksgiving dessert.
Author: Martha Stewart
"I was raised in a Jewish family in Los Angeles, so I didn't celebrate a white Christmas," Elizabeth Colling says. But there was always eggnog. She worked the holiday drink into cheesecake bars, dense...
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
This all-purpose dough bakes rich and dark cutouts, and the dough can be rolled again and again with little compromise in texture. Follow the recipe below to make your own designs, or cut and bake as directed...
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
Use this recipe to make our Pumpkin-Gingerbread Ice Cream Sandwiches.
Author: Martha Stewart