Florentines may look as lacy and delicate as a spider web, but they're very simple to prepare. The heat of the oven does most of the work, transforming...
Author: Martha Stewart
Not many kids (or adults) could resist these treats made with the classic combo of peanut butter and jelly.
Author: Martha Stewart
These buttery cookies make a wonderful addition to a holiday cookie swap or dessert table.
Author: Martha Stewart
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
These cookies -- a mix of gingerbread and chocolate -- were cut to fit the woodland theme of Martha's holiday decor.
Author: Martha Stewart
Some of the best family heirlooms are edible, like these cookies, a tweaked version of Lucinda Scala Quinn's great-grandmother's recipe.
Author: Martha Stewart
Try one of our layered icebox cookie variations: Chocolate-Pecan and Apricot-Pistachio.
Author: Martha Stewart
This dough can also be used for Chocolate-Pecan, Coconut-Lime Oatmeal, Rum-Raisin and Cashew, and Chocolate-Toffee Oatmeal drop cookies.
Author: Martha Stewart
Stack them high! Place a mound of these Hazelnut Shortbread Balls in your favorite serving dish, place them at the center of your table, and watch them...
Author: Martha Stewart
A buttery mocha-flavored cookie, what could be sweeter? This recipe for shortbread makes for a deliciously rich-flavored dessert.
Author: Martha Stewart
This delicious, easy-bake dough is just the beginning. With a few fresh decorating tricks, you can make treats to suit any occasion.
Author: Martha Stewart
Try one of our glazed spritz-cookie variations: Vanilla-Glazed Cookies, Vanilla-Glazed Swirl Cookies, or White-Chocolate-Glazed Cookies.
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
If you stack the finished cookies in a tin or other airtight container, place waxed paper between the layers to protect the chocolate decoration.
Author: Martha Stewart
Any dried fruit can be substituted for the raisins in these delicious cookies that make for the perfect snack. Be sure the cookies are completely cool...
Author: Martha Stewart
For busy bakers, icebox cookies are indispensable: Whenever fresh, warm treats are called for, these orange delights can be popped into the oven for an...
Author: Martha Stewart
To bake these cookies in one batch, you will need two madeleine pans. You can also bake them in two batches, cooling and buttering the pan between uses....
Author: Martha Stewart
These crowd-pleasing packable treats shine at bake sales, birthday parties, or anywhere you take them.
Author: Martha Stewart
The recipe is also a good base for any number of flavors. If using a nonstick pan, which heats up faster than a traditional one, go by the shorter baking...
Author: Martha Stewart
There are countless variations of these iconic spice cookies in Australia, where they're known as ginger nuts. Martha's version calls for a trifecta of...
Author: Martha Stewart
You can substitute semisweet chocolate chunks or chips for the milk chocolate.
Author: Martha Stewart
These elegant coconut chews are crowned with rich chocolate. Unsweetened coconut is available in health-food stores.
Author: Martha Stewart
Studded with pistachios and shaped like wreaths, these five-ingredient shortbread cookies are as festive as they are flavorful.
Author: Martha Stewart
These cookies, pairing chocolate with cinnamon, take cues from classic Mexican flavors and go wonderfully with scoops of ice cream. You can also make bite-size...
Author: Martha Stewart
This recipe makes cookies perfect for decorating with Royal Icing or any simple glaze.
Author: Martha Stewart
Biscotti are perfect for dunking, so give them as a holiday gift in a cafe-au-lait bowl: Stand them in the bowl, stretch cellophane over the top to the...
Author: Martha Stewart
A guaranteed crowd-pleaser, this big, chewy cookie is chock-full of oats, coconut, and chocolate. Cut slices and serve warm with ice cream.
Author: Martha Stewart
These rich, velvety Chocolate-Pumpkin Cheesecake Bars bars feature the flavors of fall for a delicious dessert.
Author: Martha Stewart
Brown butter adds a nutty flavor to the crust of these pleasantly tart lemon bars.
Author: Martha Stewart
These meringue Valentine's Day kisses are dipped in bittersweet chocolate.
Author: Martha Stewart
This recipe, one of Martha's favorites, is courtesy of Patrick Lemble, the former executive pastry chef at the legendary Four Seasons restaurant, in New...
Author: Martha Stewart
Although made with a nontraditional flour, these gluten-free hazelnut shortbread bars are comfortingly familiar and crumbly.
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
Reminiscent of a fruit crisp, this sweet-tart dessert upends the usual proportions of jammy filling and buttery oatmeal crumble to great effect.
Author: Martha Stewart
Scalloped shell-shaped madeleine pans are essential for this recipe from "Entertaining," by Martha Stewart. You can use confectioners' sugar to dust the...
Author: Martha Stewart
Balls of spiced dough are rolled in buttery pistachios before being baked and filled with a decadent homemade maple cream. A sprinkling of flaky sea salt...
Author: Martha Stewart
Recipe adapted from John Barricelli, owner, SoNo Baking Company and Cafe, Norwalk, Westport, and Darien, Connecticut, and cookbook author.
Author: Martha Stewart
Abstract artist Karen Kimmel, featured in the January/February 2011 issue of Whole Living, says that her mother's dessert recipes are her most precious...
Author: Martha Stewart
These sweet cookies make the best treats for your loved ones.
Author: Martha Stewart
These fairytale-inspired mushrooms look like they were hand-delivered by Snow White herself. While these adorable treats do take a bit of time and patience...
Author: Martha Stewart
A glass of milk is the ideal accompaniment to these drop cookies. Besides white chocolate, the cookies are also chockablock with oats, coconut, golden...
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 biscuits are a Jamaican specialty and they're crispest the day they're made.
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
The cookies aren't just for Halloween. Make them year-round, using nonpareils in a rainbow of colors.
Author: Martha Stewart
These are a variation of our Valentine Heart Pops.
Author: Martha Stewart