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...
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...
Author: Martha Stewart
Use this classic cookie dough from Matt Lewis of Brooklyn's Baked bakery to make his Brookie (brownie-cookie) dessert.
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,...
Author: Martha Stewart
Two flavors of dough are formed into a single log, then sliced and baked in these tree ring-like cookies. Martha gilds the lily with milk chocolate "bark"...
Author: Martha Stewart
Similar in flavor to pecan pie, these lightly spiced bourbon pecan chews gain their characteristic texture from a measure of molasses.
Author: Martha Stewart
Some claim cowboy cookies hail from Texas, a state many cowboys call home. Others say the treats were named for their ability to withstand long days in...
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
Icebox cookies are really just extra-pretty sugar cookies. Before baking, the dough is flattened, rolled into logs, chilled, and sliced-steps kids can...
Author: Martha Stewart
Chopped raisins can replace the currants, which are actually very small raisins.
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
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...
Author: Martha Stewart
Turn our Basic Shortbread into easy-to-enjoy, bite-size fingers.
Author: Martha Stewart
This recipe, from Elayne Kitchen of Norwalk, Connecticut, is her daughter Bonnie's delicious variation on Italian amaretti, airy almond drop cookies.
Author: Martha Stewart
Use this recipe to make our Pumpkin-Gingerbread Ice Cream Sandwiches.
Author: Martha Stewart
Author: Martha Stewart
Langues-de-chat -- "cat tongues" -- are classic French butter cookies.
Author: Martha Stewart
Lemon zest brightens brightens up these oatmeal cookies for a delicious wintry treat.
Author: Martha Stewart
These confectioners'-sugar-dusted almond cookies are also made with fruit (orange zest) and spice (anise seed), giving them a complex flavor.
Author: Martha Stewart
Named for the girls of Arnhem (a Dutch town located on the banks of the Rhine), these buttery, crisp cookies start with a yeast dough and are baked to...
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, Mexican Chocolate...
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
These crisp pistachio pralines, not unlike brittle, can be cut to any size. Packaged individually or in clusters, they're just right for doling out coworkers...
Author: Martha Stewart
These cookies benefit from the addition of buttery, rich macadamia nuts and a dip in luscious chocolate.
Author: Martha Stewart
Crisp, mildly spiced twice-baked cookies make a lovely accompaniment to fresh berries and sherbet but are equally nice alongside a cup of tea.
Author: Martha Stewart
Lime zest, shredded coconut, and macadamia nuts give these bar cookies a decidedly tropical bent. Wrapped and tied with a bow, they make excellent holiday...
Author: Martha Stewart
Carrot cake is among everyone's favorite desserts, and this former Cookie of the Week incorporates the same ingredients into delicious sandwich 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
This easy, no-bake dessert has just three healthy ingredients: dates, shredded coconut, and chopped walnuts.
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
This wonderful holiday recipe for candied ginger shortbread wedges can be found in Season's Eatings.
Author: Martha Stewart
Spook Halloween party guests with these light, airy confections made of meringue. All you need to make these bloody bites are egg whites and sugar, which...
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
Cornmeal adds a nice crunchand hint of sweetness to thesedunkers. The salted macadamianuts balance out the richness ofthe white chocolate.
Author: Martha Stewart
Author: Martha Stewart
These crisp, delicate cookies are the perfect complement to our Earl Grey Pots de Creme.
Author: Martha Stewart
Baking these cookies is a wonderful winter activity to do with kids.
Author: Martha Stewart
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
A generous dusting of Maldon sea salt gives these treats from TV chef Nora Singley their irresistible flavor.
Author: Martha Stewart
Simple sugar cookies serve as the canvas for these elegant "cherry blossoms." Use pink royal icing to create the "petals" and brown luster dust to form...
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
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
Author: Martha Stewart