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...
Author: Martha Stewart
Inspired by Southwestern and Italian desserts, these cookies combine zesty lime and crunchy cornmeal. This unusual and not-too-sweet cookie is a nice alternative...
Author: Martha Stewart
What's great about basic buttery shortbread cookies is how you can add flavors to them. Or just leave them as is.
Author: Martha Stewart
Chewy and sticky sweet, these molasses cookies will be a surefire hit at your holiday cookie swap.
Author: Martha Stewart
Baking these cookies is a wonderful winter activity to do with kids.
Author: Martha Stewart
These little treats are sweet way to end an Italian meal.
Author: Martha Stewart
Try all three of our layered icebox-cookie variations: Chocolate-Pecan, Apricot-Pistachio, and Raspberry-Almond.
Author: Martha Stewart
These cookies are sure to please everyone in the house.
Author: Martha Stewart
These delicate, crispy cookies have a lacelike appearance and are delicious served with tea -- or combine them with Melon with Orange-Ginger Syrup for...
Author: Martha Stewart
These chocolate-cinnamon waffle cookies were made in a waffle iron, then dusted with confectioners' sugar.
Author: Martha Stewart
The peppermints can be crushed in a food processor or placed in a plastic bag, covered with a kitchen towel, and smashed using the flat side of a mallet...
Author: Martha Stewart
Basic sugar cookies are the star of dessert when iced and decorated with edible silver dust. The icing will thicken as it sits, so make it once the cookies...
Author: Martha Stewart
Make sure the dough is well chilled. The log of orange sable dough is rolled in crystallized ginger which, when sliced, forms decorative and delicious...
Author: Martha Stewart
Use this recipe to make our Pumpkin-Gingerbread Ice Cream Sandwiches.
Author: Martha Stewart
Bite-sized and irresistible, these lemony Madeleines are a classic, spongy, and unmistakably French.
Author: Martha Stewart
Just as setting out milk and cookies will appease a jolly elf, these gingerbread critters are sure to tame ornery beasts. Lemony royal icing cloaks the...
Author: Martha Stewart
These oversize sugar cookies don't need any mix-ins or frostings -- their bold chocolate flavor says it all.
Author: Martha Stewart
These crisp, delicate cookies are the perfect complement to our Earl Grey Pots de Creme.
Author: Martha Stewart
Molasses adds sweetness and color to these rich sandwich cookies and their buttery filling. Try them with a glass of milk or a cup of tea.
Author: Martha Stewart
These lemony cookies are an easy treat to make up for fall celebrations.
Author: Martha Stewart
Chocolate sandwich cookies, with a variety of flavorful fillings, create boldly striped packages when lined up neatly and wrapped in cellophane.
Author: Martha Stewart
To achieve the most volume, whisk egg whites in a metal bowl set over a pot of simmering water until just warm to the touch.
Author: Martha Stewart
This variation on our Classic Shortbread got their name either from their likeness to frilly underskirts or a mispronunciation of the French petites gatelles...
Author: Martha Stewart
Put on a show with a display of these patriotic cookies that are perfect for the 4th of July.
Author: Martha Stewart
You will need twenty-four 10-inch wooden skewers. To shape your cookies like mushrooms, use a 3-inch mushroom cookie cutter (countrykitchensa.com).
Author: Martha Stewart
A generous dusting of Maldon sea salt gives these treats from TV chef Nora Singley their irresistible flavor.
Author: Martha Stewart
Two quick snips and a couple of pokes into an oblong ball of sugar-cookie dough create sweet bite-size bunnies.
Author: Martha Stewart
Fruit jam or melted dark chocolate peek out from the cutouts of these cinnamon-spiced hazelnut cookies.
Author: Martha Stewart
This easy, no-bake dessert has just three healthy ingredients: dates, shredded coconut, and chopped walnuts.
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...
Author: Martha Stewart
Chinese green tea, which is sold as a powder, gives buttery shortbread a mild, somewhat exotic flavor, as well as a delicate tint. If using Japanese green...
Author: Martha Stewart
Melted marshmallows give these nutty bars their elastic texture.
Author: Martha Stewart
Sugar cookies turn magical when their centers are cut out and filled with chopped hard candies. As the dough bakes, the candy melts into a dazzling stained-glass...
Author: Martha Stewart
Pastry chef Gale Gand shares this recipe for chocolate madeleines from her cookbook "Chocolate and Vanilla."
Author: Martha Stewart
This recipe makes cookies perfect for decorating with Royal Icing or any simple glaze.
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...
Author: Martha Stewart
Use our clever no-frosting technique for these Cutout Christmas Tree Cookies that will surprise and delight everyone on your list.
Author: Martha Stewart
Take one bite of this Southern classic, and you'll see why its name supposedly originated from the word 'divine'! Divinity candy is nougat-like confection...
Author: Sarah Carey
Pecan halves hint at the rich flavor of these cookies. Butter brings out the nut's unique flavor.
Author: Martha Stewart
Bring out the sweet side of Halloween with these colorful sugar cookies, a real treat for your favorite little tricksters. Kids will be happy to help out...
Author: Martha Stewart
This salty-sweet version of a shortbread cookie, packed with chocolate chips and brown sugar, is best when served warm.From the book "Mad Hungry," by Lucinda...
Author: Martha Stewart
Even Santa's littlest helper can help make these cookies.
Author: Martha Stewart
We've taken the guesswork out of making these patisserie beauties, so you can prepare them at home (for less than 25 cents a pop!). Be sure to weigh the...
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,"...
Author: Martha Stewart
Rolling the dough balls in granulated sugar before heavily coating them with confectioners' ensures maximum "crinkle effect" on the surfaces of these espresso-spiked...
Author: Martha Stewart
Just a few touches take this cookie from ordinary to extraordinary. Brown butter gives it a lovely nutty flavor, a small amount of cardamom adds just enough...
Author: Martha Stewart
This recipe comes from assistant food editor Tara Bench's family. The rustic bars with a fruit filling sandwiched between layers of buttery dough can be...
Author: Martha Stewart