This one-of-a-kind cookie recipe is courtesy of pastry chef Christina Tosi of Momofuku Milk Bar.
Author: Martha Stewart
Light-as-a-feather on the outside and chewy on the inside, these meringue snowballs take their flavor cues from a holiday classic: fruitcake. The heavenly...
Author: Martha Stewart
Pecan halves hint at the rich flavor of these cookies. Butter brings out the nut's unique flavor.
Author: Martha Stewart
Tiramisu is Italian for "pick me up," and that's exactly what these bite-size sweets with a creamy, boozy filling beg you to do.
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
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,...
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
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
Russian for "well-spiced," pryaniki are made with an irresistible combination of honey, brown sugar, and gingerbread spices. The cookies are filled with...
Author: Martha Stewart
You can try any combination of dried fruits and nuts to make delicious variations of this cookie. Bananas, mangoes, and macadamias lend a tropical note;...
Author: Martha Stewart
Sometimes bigger is actually better. Case in point: this giant cookie.
Author: Martha Stewart
This cookie recipe is courtesy of Lisel Arroyo and Diana Yen of The Jewels of New York. Download and print the heart-cookie template for an easy-to-follow...
Author: Martha Stewart
These crispy cornmeal cookies make the prettiest treat for Valentine's Day. A heart-shaped cookie cutter is pressed into each round just to create an impression....
Author: Martha Stewart
A dollop of chocolate-hazelnut spread lends unexpected decadence to a hazelnut blondie.
Author: Martha Stewart
In these chocolate cookies, olive oil stands in for butter which results in a crisp texture and more intense cocoa flavor. A touch of honey in the dough...
Author: Lauryn Tyrell
Looking for an easy sweet dessert to serve for Passover? This crowd-pleasing recipe for macaroons offers an intense chocolate flavor without ingredients...
Author: Martha Stewart
Get out your cookie cutters! As its name suggests, this sugar cookie recipe is ideal for making cutout cookies for Christmas, Easter, or any other holiday...
Author: Martha Stewart
Author: Martha Stewart
Tuiles are thin, crisp almond cookies that are traditionally molded over a rolling pin, or another arched form, while they are still warm. Once set, their...
Author: Martha Stewart
Try one of our glazed spritz-cookie variations: Citrus-Glazed Cookies, Vanilla-Glazed Swirl Cookies, and Vanilla-Glazed Cookies.
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
Learn how to make the best chocolate butter cookies. These cookies are crispy and they melt in your mouth. These cookies are also known as Danish cookies,...
Author: TheCookingFoodie
This bar cookie takes inspiration from old-fashioned pecan pie.
Author: Martha Stewart
Take a peek inside your cauldron and see what candy is leftover from Halloween. Chop it up and mix it in these decadent and delightful cookies, which extend...
Author: Martha Stewart
Vanilla and chocolate are tastefully intertwined in the yin and yang-inspired design of these buttery cookies. Enjoy a bite of pure vanilla or rich chocolate,...
Author: Martha Stewart
This seven-inch flake, prettier than a gingerbread house or a gingerbread man, is big enough to share -- but who really wants to?
Author: Martha Stewart
Dollops of dark chocolate are piped into the centers of these buttery pistachio spritz cookies.
Author: Martha Stewart
Author: Martha Stewart
These chocolatey cookies, which are filled with a vanilla-infused ganache, have a texture similar to brownies.
Author: Martha Stewart
This wonderful holiday recipe for shortbread uses basic shortbread as its base.
Author: Martha Stewart
Bittersweet chocolate adds a layer of sophistication to this classic cookie.
Author: Martha Stewart
Food editor Kristina Kurek mixed fresh vanilla bean seeds and citrus zest into a meringue cookie. The result -- a sweet, swirly cloud that tastes as good...
Author: Martha Stewart
The recipe is also a good base for any number of flavors. If using a nonstick pan, which heats up faster than a traditional one, go by the shorter baking...
Author: Martha Stewart
A crisp, savory cracker with the ease of a slice-and-bake cookie, these snacks are flavored with Parmesan, almonds, and thyme, and come together easily...
Author: Martha Stewart
This easy-to-prepare cookie was inspired by the penny-candy-store lemon drop. The candied lemon peel, available at specialty-food stores, adds a lemony...
Author: Martha Stewart
Baking times for each variety of shortbread will vary depending on the kind of baking pan and cutters used.
Author: Martha Stewart
Rosemary represents remembrance. So our rosemary shortbread cookies are sure to make a lasting impression. Download our decorative card; color-print onto...
Author: Martha Stewart
These chewy macaroons call for two favorite flavors, chocolate and almonds.
Author: Martha Stewart
Scalloped shell-shaped madeleine pans are essential for this recipe from "Entertaining," by Martha Stewart. You can use confectioners' sugar to dust the...
Author: Martha Stewart
These buttery cookies make a wonderful addition to a holiday cookie swap or dessert table.
Author: Martha Stewart
These rich, velvety Chocolate-Pumpkin Cheesecake Bars bars feature the flavors of fall for a delicious dessert.
Author: Martha Stewart
Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.
Author: Martha Stewart
Make these crispy bowl-shaped cookies to serve our Cherry Sherbet. The tuile batter can be made a day in advance. Refrigerate it in an airtight container...
Author: Martha Stewart
This dessert recipe is courtesy of chef Emeril Lagasse.
Author: Martha Stewart
Although made with a nontraditional flour, these gluten-free hazelnut shortbread bars are comfortingly familiar and crumbly.
Author: Martha Stewart
This recipe comes to us from Jorjett Strumme of Seaside, Oregon, one of the runners-up in our Cookie of the Week contest.
Author: Martha Stewart
These cluster cookies are a no-bake treat that kids and adults will love. With just 3 ingredients -- cornflakes, dried cherries, and melted chocolate --...
Author: Martha Stewart