Inspired by Mexican wedding cakes and Russian tea cakes, these rich, crumbly cookies get a hint of tropical flavor from flaked coconut.
Author: Martha Stewart
A combination of nuts and dried fruits with a rich chocolate coating makes these cookies, from Gramercy Tavern pastry chef Claudia Fleming, a delectable...
Author: Martha Stewart
Serve these sweet treats for dessert at your next game night. We used card-suit cookie cutters to shape the blondies into hearts, clubs, diamonds, and...
Author: Martha Stewart
Chocolate biscotti -- full of pistachios and chocolate chips -- are paired with pistachio ice cream. Softer than traditional biscotti, these are baked...
Author: Martha Stewart
These cookies were always the first thing to sell out at the Barefoot Contessa, Ina Garten's gourmet store in East Hampton, New York.
Author: Martha Stewart
Blondies prove that pantry staples like flour, brown sugar, butter, and eggs can be spun into pure gold-and without a mixer, at that. Amp up their flavor...
Author: Martha Stewart
The deep hazelnut flavor and buttery goodness of these cookies belie their simplicity. With just five ingredients, these are some of the easiest cookies...
Author: Martha Stewart
Macarons are light-as-a-feather French cookies that can be assembled using any sweet fillings and bases that you please. Our best, step-by-step recipe...
Author: Martha Stewart
These cookies are wrapped in the spirit of the season. Fresh out of the oven, they have a wonderfully chewy center. Over time, the centers become more...
Author: Martha Stewart
For a kid-friendly lunch-box treat, add 4 ingredients to our Everyday Baking Mix, and bake blondies with just 10 minutes of prep time.
Author: Martha Stewart
These cookies have a dark color and a pronounced molasses flavor. If you are making the Gingerbread Town-Square Cake, you can use this template to trace...
Author: Martha Stewart
Long ago, a Scottish baker turned elemental ingredients into shortbread. For the modern cook, the master recipe is open to endless variations.
Author: Martha Stewart
This dough can also be used for Chocolate-Pecan, Coconut-Lime Oatmeal, Peanut Butter and Cherry, and Rum Raisin and Cashew drop cookies.
Author: Martha Stewart
This recipe, courtesy of Amy Scherber and Toy Kim Dupree, can be found in "The Sweeter Side of Amy's Bread."
Author: Martha Stewart
Add your choice of chocolate chunks, golden raisins, or toffee pieces to the basic oatmeal-cookie recipe.
Author: Martha Stewart
This recipe for cranberry-pistachio biscotti is adapted from "Martha Stewart's Baking Handbook."
Author: Martha Stewart
We were inspired by the flavors of pecan pie when we created these treats. They're simple to make, thanks to a quick crust and stovetop filling. You can...
Author: Martha Stewart
These crunchy, spiced cookies are just right for the holidays.
Author: Martha Stewart
To preserve the appearance of the sugary tops, layer cookies between parchment or wax paper when packing them for school lunches or as gifts. Freezing...
Author: Martha Stewart
Like a peach pie but easier to share and transport! These bars with a press-in shortbread crust are just the thing for a summer potluck or picnic.
Author: Martha Stewart
This recipe for deliciously chewy cookies comes from Martha Lively of Wilton, Maine.
Author: Martha Stewart
These French sandwich cookies seem like quite the task, but with a few simple tricks, you'll find these Macarons is easy to make-you'll be an expert in...
Author: Martha Stewart
Anne Feldman's grand prize-winning recipe in our Cookie of the Week contest was a gift from her grandmother Ivyle Phinney Morrow.
Author: Martha Stewart
For a chocolate-hazelnut version of these meringue cookies, sift in 2 tablespoons cocoa powder when adding the nuts.
Author: Martha Stewart
These Italian cookies are rolled in pine nuts (or pignoli); the delicate flavor of the nuts deepens as the cookies bake.
Author: Martha Stewart
This Ginger Shortbread, perfect for the holiday season, is a variation of our Basic Shortbread Wedges.
Author: Martha Stewart
Hamantaschen cookies are popular treats for the feast of Purim, which joyfully celebrates the Jews' deliverance from the detested Haman. Make sure the...
Author: Martha Stewart
Anyone who loves peanut-butter cookies, will surely love these delicious dessert sandwiches. Each one is made with two peanut butter-oatmeal cookies with...
Author: Martha Stewart
Poking holes in the dough allows steam to escape, helping to give this walnut shortbread its crisp texture.
Author: Martha Stewart
These slice-and-bake chewy cookies are perfect for the holidays.
Author: Martha Stewart
Author: Martha Stewart
Pecans work well in this recipe, but you can substitute your favorite nut.
Author: Martha Stewart
These traditional Passover cookies couldn't be easier to make--just stir and bake--and they require only a handful of ingredients, including crunchy almonds....
Author: Martha Stewart
These Italian cookies are made without butter or oil and are twice baked to crisp perfection. Try Almond Biscotti, Cherry Espresso Biscotti, Rum-Soaked...
Author: Martha Stewart
This dough can also be used for Coconut-Lime Oatmeal, Peanut Butter and Cherry, Rum-Raisin and Cashew, and Chocolate-Toffee Oatmeal drop cookies.
Author: Martha Stewart
Simmered dried apricots with a hint of vanilla are a perfect combination of tart and sweet. (We tested apricot jam in this filling, and it wasn't the same.)...
Author: Martha Stewart
Known as zimtsterne in Germany, these festive star-shaped cookies are made from a nut meringue that's rolled and cut, then iced with a mixture of egg white...
Author: Martha Stewart
Have yourself a sweet ending: These festive meringues sandwich a chocolate ganache.
Author: Martha Stewart
Hello, sunshine: This mix of citrus fruits is a sweet change from tangy lemon bars.
Author: Martha Stewart
Author: Martha Stewart
It's as easy as pie to make bars from smooth, tangylemon filling and fluffy meringue atop a buttery zest-flecked crust.
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
Rich coconut takes center stage in this sweet treat. Martha made this recipe in episode 506 of Martha Bakes.
Author: Martha Stewart
This buttery cookie gets better with age: It can be stored up to a month, and over that time its flavor deepens. Dip the tips of the cookies in melted...
Author: Martha Stewart
The milk-chocolate topping of these cookies looks like the result of masterful piping, but it's actually a cinch to make using a mold. Beneath the chocolate...
Author: Martha Stewart
This creamy dessert is a cross between key lime pie and traditional lemon bars.
Author: Martha Stewart