Biscotti are baked twice for extra crunch, first as a log, then in slices. You can use other nuts and dried fruits in this recipe, such as hazelnuts and...
Author: Martha Stewart
One of Santa's favorites, this cookie is dressed for the season with honey, cinnamon, and brandied golden raisins. You can substitute white chocolate with...
Author: Martha Stewart
Although made with a nontraditional flour, these gluten-free hazelnut shortbread bars are comfortingly familiar and crumbly.
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
You can substitute almonds or hazelnuts for the pistachios in this Italian nougat recipe.
Author: Martha Stewart
A dollop of chocolate-hazelnut spread lends unexpected decadence to a hazelnut blondie.
Author: Martha Stewart
These cookies should keep everyone happy for a few days.
Author: Martha Stewart
Crisp, sugar-dusted leaves and acorns celebrate the fall season.
Author: Martha Stewart
A confluence of textures-crispy, airy, and crunchy-come together in these Almond-Meringue Cookies, perfect for any holiday gathering.
Author: Martha Stewart
Try all three of our layered icebox-cookie variations: Chocolate-Pecan, Apricot-Pistachio, and Raspberry-Almond.
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
Mandelbrot comes from the German words for "almond" (mandel) and "bread" (brot). Our variation contains pecans instead of almonds. As with biscotti, the...
Author: Martha Stewart
Often sold as street snacks in Holland, stroopwafels come from the same town famous for Gouda cheese. They're a decadent treat made from two waffle cookies...
Author: Martha Stewart
Looking for an awesome cookie recipe? This Chocolate Chip Cookie Pie Recipe from Delish.com is the best.
Take a cue from the French and bake meringues in a rainbow of colors. Crispy on the outside and chewy on the inside, they're utterly irresistible. Start...
Author: Martha Stewart
Be prepared for a bounty of mini cinnamon cookies with this recipe -- it yields an impressive 12 dozen. Pack three or four to a bag as party favors or...
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;...
Author: Martha Stewart
This dessert from reader Sara Chylack of Duxbury, Massachusetts is ideal for people who love the deep, rich flavor of molasses. Look for unsulfured, which...
Author: Martha Stewart
Top off a scoop or two of homemade ice cream with one of these gooey chocolate-chip cookies. Walnuts give this classic dessert a crunchy kick.
Author: Martha Stewart
This recipe for honey-gingerbread cookie dough from the December 2007 issue of Martha Stewart Living is used to make Television's Gingerbread Town-Square...
Author: Martha Stewart
Zaleti means yellow in the Venetian dialect and refers to the color of the cornmeal in these distinctive diamond-shaped cookies. They're made with little...
Author: Martha Stewart
Looking for a new macaroon recipe? Follow these easy directions to make flourless cookies with dried apricots, a dessert that's welcome at both Passover...
Author: Martha Stewart
For a bite of pure bliss, sink your teeth into this hybrid of coffee cake and a snickerdoodle cookie. Layers of rich batter, crumbly streusel, and a topping...
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
This recipe makes a lot of cookies, but it can be halved, or you can freeze a portion of the dough for up to three weeks.
Author: Martha Stewart
These salty-sweet peanut cookies are the perfect finish to lunch.
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
Baking times for each variety of shortbread will vary depending on the kind of baking pan and cutters used.
Author: Martha Stewart
These buttery cookies make a wonderful addition to a holiday cookie swap or dessert table.
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...
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...
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
This twist on the classic meringue recipe calls for almonds and brown sugar, producing a golden-brown cookie that is crunchy on the outside, deliciously...
Author: Martha Stewart
These rich, velvety Chocolate-Pumpkin Cheesecake Bars bars feature the flavors of fall for a delicious dessert.
Author: Martha Stewart
Faux bois, or imitation wood grain, is a favorite motif of Martha's -- use a plastic faux-bois mat (available from Chinese Clay Art) to give cookies this...
Author: Martha Stewart
Try one of our glazed spritz-cookie variations: Citrus-Glazed Cookies, Vanilla-Glazed Cookies, Vanilla-Glazed Swirl Cookies, and White-Chocolate-Glazed...
Author: Martha Stewart
Try one of our glazed spritz-cookie variations: Citrus-Glazed Cookies, Vanilla-Glazed Swirl Cookies, or White-Chocolate-Glazed Cookies.
Author: Martha Stewart
These herb-flecked cookies are at once sweet and savory, making them perfect in the afternoon with a cup of Earl Grey tea.
Author: Martha Stewart
The Nutcracker is a gingerbread cookie handsomely clad in royal icing.
Author: Martha Stewart
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
These elegant coconut chews are crowned with rich chocolate. Unsweetened coconut is available in health-food stores.
Author: Martha Stewart
The sandwiches can be stored in the freezer, well wrapped in plastic, for up to 3 days; let them soften at room temperature for about 15 minutes before...
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
Green or red sanding sugar makes these festive wreath-shaped Christmas cookies sparkle.
Author: Martha Stewart
A one-bite wonder, they measure less than two inches across but these cakey cookies don't skim on lemony flavor. A sweet-tart glaze and coarse sanding...
Author: Martha Stewart
These are a variation of our Valentine Heart Pops.
Author: Martha Stewart
Once you taste one of these sweet whole-wheat crackers, you may never go back to the store-bought variety again. Use them as the base for homemade s'mores,...
Author: Martha Stewart