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
These cookies should keep everyone happy for a few days.
Author: Martha Stewart
A dollop of chocolate-hazelnut spread lends unexpected decadence to a hazelnut blondie.
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
Looking for an awesome cookie recipe? This Chocolate Chip Cookie Pie Recipe from Delish.com is the best.
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
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
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
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 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
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
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
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
Apricot Coconut Crumble Bars - a buttery coconut crumble bar with a delicious apricot compote filling. Freezes quite well too.
Author: Barry C. Parsons
These salty-sweet peanut cookies are the perfect finish to lunch.
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
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
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
Try one of our glazed spritz-cookie variations: Citrus-Glazed Cookies, Vanilla-Glazed Swirl Cookies, or White-Chocolate-Glazed Cookies.
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
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
Green or red sanding sugar makes these festive wreath-shaped Christmas cookies sparkle.
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