Intensely chocolaty--with a hint of salt from the macadamia nuts--these cookies are also gluten-free.
Author: Martha Stewart
This chocolate chip cookie sandwich recipe has been adapted from one Erin McKenna uses at her vegan sweetshop Babycakes NYC.
Author: Martha Stewart
The name for these pressed cookies comes from the German word "spritzen" (to squirt). They can be quickly formed with a cookie press. Although they have...
Author: Martha Stewart
Though rugelach is enjoyed year-round, this fruit-and-nut pastry is especially popular during Hanukkah. Cream cheese in the cookie dough -- which is chilled...
Author: Martha Stewart
Use one batch of dough for both the crust and streusel topping in this energizing, fruit-packed favorite that'll satisfy a sweet tooth.
Author: Martha Stewart
Shortbread is the ultimate expression of four building blocks of baking: butter, sugar, flour, and salt. Here, it is flavored with orange zest. Try serving...
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
Unsweetened coconut, available in health-food stores, is essential to these chewy cookies, which are a family favorite at Passover.
Author: Martha Stewart
Instead of icing this season's sugar cookies, we stamped out circles and edged them in two sizes of sanding sugar for full, colorful coverage. But here's...
Author: Sarah Carey
These rich and crumbly cookies couldn't be any easier to bake.
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
Named for how they literally melt in your mouth when you bite into them, these cookies can be found at cafes all over Australia and New Zealand. Also known...
Author: Martha Stewart
This recipe adapted from "Martha Stewart Living Holiday Cookies."
Author: Martha Stewart
These cookies get their intense flavor from bittersweet chocolate and cocoa; dried cherries lend an unexpected tartness.
Author: Martha Stewart
Just-baked cookies are wrapped around the handle of a wooden spoon until set, then piped with a rich cream of toasted hazelnuts.
Author: Martha Stewart
The secret to a great ice cream sandwich is the cookie. Or in this case, the brookie. Our brookie batter bakes into rounds that are dense and fudgy on...
Author: Greg Lofts
Marshmallow Cookie Sandwiches were born when Tennessee gave us the Moon Pie in 1917, marking one giant leap for snack-kind. The homemade version is out...
Author: Martha Stewart
This chocolate-glazed shortbread uses the Basic Shortbread recipe as its base.
Author: Martha Stewart
Freehand glazing gives these cookies an artistic look.
Author: Martha Stewart
Chocolate gives the bite-size macaroons an appealing crunch, the perfect dessert at a Passover meal. Imagine you're decorating bonbons-embellish each with...
Author: Martha Stewart
This modern version of the classic cookie will dazzle your guests when they get home with their takeaway treats.
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
Passed down from Lucinda's Great-Aunt Carolina, these traditionally savory Italian cookies are made sweet with Marsala wine and a light lemon glaze. From...
Author: Martha Stewart
These crescent-shaped cookies are a Jewish holiday tradition. The rich and flaky cream-cheese-based cookie dough can be filled with anything from fruit...
Author: Martha Stewart
The dough for these cookies should be stiff, not crumbly like shortbread, making it easier to form into a tight S shape.
Author: Martha Stewart
You will need a nesting set of four to five heart-shaped cookie cutters for this recipe, ranging in size from approximately 3 1/2 inches to 3/4 inch (available...
Author: Martha Stewart
The addition of marshmallows makes these hearty bars more like treats.
Author: Martha Stewart
To keep these cookies round (without a flat side), freeze each log of dough inside an empty paper-towel roll.
Author: Martha Stewart
"I was raised in a Jewish family in Los Angeles, so I didn't celebrate a white Christmas," Elizabeth Colling says. But there was always eggnog. She worked...
Author: Martha Stewart
Chocolate cookies are studded with bits of crushed peppermint for a cookie that's as festive as it is sweet.
Author: Martha Stewart
Based on the famous Linzer torte, these cookies combine the classic nutty and fruity elements but in a smaller package. Stars are nice, but by all means...
Author: Martha Stewart
Note: This recipe is adapted from HomeBaking: Sweet and Savory Traditions From Around the World by Jeffrey Alford and Naomi Duguid. Copyright ©2003 by...
Author: Martha Stewart
Everyone wins with this deck of cookies. Spades, hearts, diamonds, and clubs are cut from the currant-studded dough.
Author: Martha Stewart
Spread the love and pass these cookies, loaded with your favorite jam.
Author: Martha Stewart
Looking for a clever way to make use of leftover Halloween candy? Make these buttery bars that are scattered with chocolate chips, chopped peanut butter...
Author: Martha Stewart
Meringue can be colored with extract or cocoa powder to make confections like these chocolate-meringue cookies.
Author: Martha Stewart
Orange zest gives these buttery cookies a zingy flavor.
Author: Martha Stewart
Anne Feldman's grand prize-winning recipe in our Cookie of the Week contest was a gift from her grandmother Ivyle Phinney Morrow.
A generous topping of raspberries and crunchy almonds add tartness and texture to the sweetness of a classic blondie bar.
Author: Martha Stewart
Raspberries and chocolate are a classic combination. Here, homemade raspberry sauce is dolloped on top of a cheesecake with a chocolate wafer cookie crust,...
Author: Martha Stewart
Ripe plums are very juicy, without much structure, so they're best combined with another stone fruit or berries -- in this instance, plump, sweet blackberries....
Author: Martha Stewart
Author: Martha Stewart
This healthier shortbread calls for whole wheat flour and nutrient-rich walnuts for a tasty treat.
Author: Martha Stewart
A fun departure from classic rounds, these wafers may look thin and delicate, but they pack an irresistible crunch. Nibble them with tea, or savor them...
Author: Martha Stewart
Layers of texture -- crumbly shortbread and a chewy toffee-like topping -- balance these indulgent bar cookies. Ginger adds unexpected spice.
Author: Martha Stewart
We used Japanese vegetable cutters that represent the seasons ( www.nycake.com), but any cookie cutter may be used.
Author: Martha Stewart
These thin chocolate cookies with ganache icing dipped into grated coconut make the perfect nests for two or three miniature chocolate eggs.
Author: Martha Stewart
Dried fruit and nuts may be the ingredients for traditional fruitcake, but here they shine in Allison Hedges' lusciously dense cookies. The secret is in...
Author: Martha Stewart
Which comes first, the chicken or the egg? That's entirely up to you. Have little ones help decorate a few dozen of our lemon shortbread cookies with sanding...
Author: Martha Stewart
Light hazelnut kisses complement the richness of Chocolate Pots de Creme.
Author: Martha Stewart