Author: Martha Stewart
What do you get when you cross a macaroon with a macaron? A cookie that is truly magnifique! Give the traditional Passover dessert a French accent by sandwiching...
Author: Martha Stewart
Jam-filled thumbprints get an extra touch of texture thanks to the chopped walnuts.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
You can have your cake and eat it, too--as a cookie! The bases for these thumbprints are studded with grated carrots, chopped pecans, golden raisins, and...
Author: Martha Stewart
A wedge of this nutty and citrusy shortbread is a light finish to a meal.
Author: Martha Stewart
These cookies are flavored with cacao powder, ($24, diaspora.com), which delivers a lighter, more milk-chocolaty flavor than regular cocoa; they'll pair...
Author: Asha Loupy
By toasting the shredded coconut and pecans, you'll get a nuttier and more savory cookie.
Author: Martha Stewart
Submitted by Carol Osgood of Littleton, Colorado. As their name implies, these cookies are very large, so place six to eight cookies per sheet.
Author: Martha Stewart
When cut into ragged shapes and stacked in a staggered fashion on top of one another, these chunky bars resemble a rocky ledge.
Author: Martha Stewart
We've taken the guesswork out of making these patisserie beauties, so you can prepare the dessert at home (for less than 25 cents a pop!). Be sure to weigh...
Author: Martha Stewart
These light, crisp cookies are formed into tubes, then dipped in chocolate.
Author: Martha Stewart
If you're bored with typical sugar cookies, try this melt-in-your-mouth version, which is punched up with ground cardamom and then transformed into cheery,...
Cardamom gives these cookies a citrusy fragrance and flavor.
Author: Martha Stewart
Polenta, which is made from cornmeal, is a staple in northern Italy. To achieve an authentic texture, use imported polenta, which is available in most...
Author: Martha Stewart
To give these cups their festive design, paint lines of red gel-paste food coloring up the inside of an empty pastry bag before adding the meringue.
Author: Martha Stewart
Super Easy Lime Bars. Using only 5 simple ingredients and a very quick preparation time, these refreshing lime bars are based on easiest and best lemon...
Author: Barry C. Parsons
To make your own cookie shapes, draw a simple Christmas-tree or ornament shape onto a manila folder, and cut it out. Place the cutout on rolled-out cookie...
Author: Martha Stewart
The spiky look of these cookies is the reason they got their name.
Author: Martha Stewart
We've taken the guesswork out of making this classic French cookie, so you can prepare the dessert at home (for less than 25 cents a pop!). Be sure to...
Author: Martha Stewart
Making elephant ear cookies is easier than their coiled design might suggest. Spread the pecan-cinnamon mixture on store-bought puff pastry, and then roll,...
Author: Martha Stewart
Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.
Author: Martha Stewart
Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.
Author: Martha Stewart
Sweet-tart Key lime thumbprints bring cakey and creamy together in each bite.
Author: Martha Stewart
These home-run treats cover all the bases: They're chewy and rich, sweet and nutty.
Author: Martha Stewart
To make these cookies chocolate, use 1/3 cup cocoa powder for 1/3 cup flour and add 6 ounces finely chopped bittersweet chocolate to the dough.
Author: Martha Stewart
These peanut butter cookies are a classic treat that your whole family will love.
Author: Martha Stewart
These thin almond sandwich cookies with apricot jam and ganache are traditional Austrian treats.
Author: Martha Stewart
These sweet and chocolaty cookies are incredibly easy to make.
Author: Martha Stewart
Well-wrapped dough can be refrigerated up to three days. Soften slightly at room temperature before rolling out.
Author: Martha Stewart
Made with an easy sour cream dough instead of the traditional puff pastry, these mini elephant ears are filled with raspberry jam and rolled in cinnamon...
Author: Martha Stewart
Sometimes called jumbles, these intricate Celtic Knot butter cookies date back to medieval times. They're flavored with vanilla and two kinds of seeds-anise...
Author: Martha Stewart
Nutty cornmeal and caramely brown sugar pair up in this twist on the classic shortbread cookie. Put these out for Santa, or as part of an elegant dessert...
Author: Martha Stewart
Depending on which dessert you make, you'll need to vary the size of the cookies as described at the end of this recipe. Needless to say, you can also...
Author: Martha Stewart
We replaced the cinnamon in a snickerdoodle with lemon and orange. The result is a tangy, chewy cookie with crisp edges.
Author: Martha Stewart
A creamy chocolate filling lends these flaky, buttery cookies a touch of richness.
Author: Martha Stewart
Dipped in two types of chocolate, these cookies are a deliciously decadent and visually appealing treat.
Author: Martha Stewart
Author: Martha Stewart
These chewy bars, dense as pecan pie, are a sweet way to end any meal.
Author: Martha Stewart
Creamy mascarpone cheese is sandwiched between store-bought butter-waffle cookies in this five-minute summer dessert.
Author: Martha Stewart
For tinted cookies, add drops of gel-paste food coloring once the flour is incorporated.
Author: Martha Stewart
While these meringue porcupines may be eaten alone as cookies, we scoped out their middles, sandwiched two together, and filled them with preserves and...
Author: Martha Stewart
We paired animal cookies two by two for an edible menagerie in these aptly named Noah's Ark Sugar Cookies.
Author: Martha Stewart
These meringues are crisp on the outside and soft on the inside. Each sandwich brims with whipped cream and apricot preserves.
Author: Martha Stewart
Know some hungry paleontologists? Let them dig into these artifacts.
Author: Martha Stewart