Pizzelle batter is cooked on a special iron (cialde iron), which gives them decorative patterns. Pizzelles can also be made into edible dessert cups --...
Author: Martha Stewart
Start a new Halloween tradition: Bake chocolate cookies cut into the shapes of ghostly bats and cats.
Author: Martha Stewart
The chocolate filling rolled into these chewy Christmas pinwheel cookies creates a fudgy, brownie-like swirl that's completely irresistible.
Author: Martha Stewart
This dough can also be used for Chocolate-Pecan, Coconut-Lime Oatmeal, Peanut Butter and Cherry, and Chocolate-Toffee Oatmeal drop cookies.
Author: Martha Stewart
Keep the grill hot during dinner for a batch of easy s'mores for dessert.
Author: Martha Stewart
Keep your gingerbread ladies and gents looking their most dapper with this playful recipe.
Author: Martha Stewart
Buttery classic, sugar cookies make a delicious treat anytime. Here, Martha heightens them to special-occasion status with a simple glaze and a fanciful...
Author: Martha Stewart
Two classic Middle Eastern ingredients, rice flour and rose water, come together in these uniquely textured special-occasion cookies. Brown butter adds...
Author: Martha Stewart
These easy drop cookies are a cinch to make but have a taste that's truly next level. After the dough gets mixed with a generous amount of cinnamon and...
Author: Shira Bocar
You can bake these up to ten days ahead and store in the freezer, without cutting into bars; wrap the baking sheet tightly in plastic.
Author: Martha Stewart
Martha's pecan bars are the perfect combination of salty and sweet. Add them to your dessert rotation and everyone will be impressed.
Author: Martha Stewart
This recipe combines a buttery Scottish tradition with the flavors of the Hawaiian Islands.
Author: Martha Stewart
Graham flour is available at bobsredmill.com. Find star-shaped cookie cutters at baking-supply stores or at cookiecutter.com.
Author: Martha Stewart
Homemadesandwich cookies are somuch better than the onesthat fill grocery-storeshelves. Here, a pair of perfectly chewy chocolatecookies are brought togetherbya...
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
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
These cookies benefit from the addition of buttery, rich macadamia nuts and a dip in luscious chocolate.
Author: Martha Stewart
These cute critters will delight children of all ages -- try inviting the kids into the kitchen to lend a helping hand during baking.
Author: Martha Stewart
Some say ma'amoul, a popular Middle Eastern cookie stuffed with date puree, is a reminder that at the end of the fasting period, there's a sweet reward....
Author: Martha Stewart
Take our Classic Shortbread to the next level by covering it in melted chocolate-toffee bars and sprinkling shards of candy on top.
Author: Martha Stewart
Canned pumpkin puree gives these Chocolate-Glazed Pumpkin Cookies a tender, almost cakelike texture.
Author: Martha Stewart
Inspired by an Edgar Allan Poe story in which a demonic cat is "graven in bas-relief upon the white surface" of a wall, these cakey black-and-white cookies...
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
These nutty-sweet bars could be dessert, a quick breakfast, or after-school treats.
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
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
Espresso powder deepens the cocoa taste of these devilishly decadent cookies, but you can omit it, if you like.
Author: Martha Stewart
Almonds do double duty here -- silky almond butter helps hold the bars together, while chopped toasted almonds add just the right amount of crunch.
Author: Martha Stewart
These delicious mouthfuls are fun to bake and make fabulous presents when wrapped and tied with a bow.
Author: Martha Stewart
Peppermint extract gives these wreath cookies their fresh flavor. They're finished with a marbled red-and-white glaze, evoking the classic holiday candy...
Author: Martha Stewart
These cookies, cousins of zucchini bread, are perfect for packing up as picnic fare -- even if the picnic table is right in your kitchen. A sweet cream-cheese...
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
Stash one of these rich treats in a lunchbox or Halloween-party favor bag. Mini marshmallows, semisweet chocolate chips, and chopped walnuts top the chocolate...
Author: Martha Stewart
These chewy cookies pack a spicy punch of ginger and molasses.
Author: Martha Stewart
These rich, crisp, delicate cookies owe their crumbly texture to confectioners' sugar. Pecans enhance their buttery flavor.
Author: Martha Stewart
Skip the green food coloring. We've raised the bar for St. Patty's Day desserts. These blondies are enriched with Irish coffee-inspired flavors-ground...
Author: Martha Stewart
The secret to this rich chocolate-chunk shortbread is a mix of sugars-brown for a caramel note, and confectioners' for a melt-in-your-mouth texture. To...
Author: Martha Stewart
Surprise! No butter or oil is used in these cookies that take two trips to the oven for their distinct texture.
Author: Martha Stewart
This dessert belongs in everyone's "outdoor entertaining" file. The cake squares, embellished with moist fruit and a crunchy topping, are meant to be eaten...
Author: Martha Stewart
A crunchy Greek cookie similar to Italian biscotti, this twice-baked treat is made with a flavorful combination of barley flour, sesame seeds, ouzo, and...
Author: Martha Stewart
Chopped raisins can replace the currants, which are actually very small raisins.
Author: Martha Stewart
These golden-edged banana cookies stuffed with cream cheese frosting unite two favorites -- whoopie pie and moist banana cake -- in an immensely satisfying...
Author: Martha Stewart
If you'd like to try a variation, see what ingredients to add: Basic Vanilla Dough, Spice Cookie Dough, Citrus Cookie Dough.
Author: Martha Stewart
Turn our Basic Shortbread into easy-to-enjoy, bite-size fingers.
Author: Martha Stewart
Keep the dough for this delicate, flavorful cookie in your freezer. Later, you can slice off just what you need from the frozen log of dough and bake.
Author: Martha Stewart
A milk chocolate ganache serves as the filling in these sandwich cookies boosted by a grown-up addition of ground espresso. Martha made this recipe on...
Author: Martha Stewart
Icebox cookies get their name from the fact that the dough must be chilled first, before being sliced into individual cookies. These are flavored with...
Author: Martha Stewart
These gingerbread cookies include a generous amount of honey, which gives them a pale golden color and a mildly sweet flavor. If you are making the Gingerbread...
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