This recipe comes from our book "Clean Slate: A Cookbook and Guide."
Author: Martha Stewart
In one batch of hearty cookies, find the flavors of two bakery classics: chocolate chip cookies and banana bread. Chopped walnuts and rolled oats add texture and more layers of taste.
Author: Martha Stewart
Package some of these buttery, nut-edged cookies in a pretty jar as a gift.
Author: Martha Stewart
Salted nuts balance the sweetness of caramel in these candylike cookies. These bars are quite rich, so feel free to cut them in half.
Author: Martha Stewart
No holiday cookie tin would be complete without at least a few Noel nut balls, rich nut-and-butter domes, rolled in confectioners' sugar to resemble miniature snowballs. In Martha's family, the cookie...
Author: Martha Stewart
The sweet spiciness of the crystallized ginger in these cookies complements the richness of the dark chocolate.
Author: Martha Stewart
It's as easy as pie to make bars from smooth, tangylemon filling and fluffy meringue atop a buttery zest-flecked crust.
Author: Martha Stewart
In this cleverly customizable cookie, peanuts, almonds, and cashews work equally well for the nut and nut-butter components of the recipe. (It's best to stick to one type of nut per batch.) To amp up the...
Author: Martha Stewart
Author: Martha Stewart
For a chocolate-hazelnut version of these meringue cookies, sift in 2 tablespoons cocoa powder when adding the nuts.
Author: Martha Stewart
The cookies can be stored at room temperature for up to a week.
Author: Martha Stewart
To keep these cookies flaky and light, do not overmix the butter and sugars; they should be combined but not be too soft when you add the remaining ingredients.
Author: Martha Stewart
Author: Martha Stewart
Fresh raspberry-and-white-chocolate cream is a lofty alternative tofrosting or jam filling. Using a small icecream scoop to form the vanilla sugarcookies will ensure a uniform size.
Author: Martha Stewart
This easy chocolate chip cookie recipe is made with the traditional ingredients like sugar and semi-sweet chocolate chips except matzo meal replaces the flour, making it a perfect Passover dessert.
Author: Martha Stewart
Hailing from the Abruzzo region of central Italy, these wafer cookies get their intricate shape by cooking a waffle-like batter between two hot iron plates. Martha flavors hers with toasted anise seeds...
Author: Martha Stewart
Maple and oatmeal are a satisfying pair, especially when enriched with brown sugar and shredded coconut.
Author: Martha Stewart
These traditional spice cookies are just right for the holidays.
Author: Martha Stewart
Using coconut oil instead of butter not only gives these drop cookies a healthy boost, but it also adds great flavor. Martha made this recipe on "Martha Bakes" episode 809.
Author: Martha Stewart
Stiffened, sweetened egg whites can be used for many purposes -- for simple cookies such as these kisses, for vacherin and dacquoise, and as the base of a wedding cake frosting. This recipe is from "Entertaining,"...
Author: Martha Stewart
Anise seeds add a hint of licorice to these pretty lace cookies made of ground almonds. Orange zest adds a citrus aroma.
Author: Martha Stewart
These nutrient-dense oat bars are packed with dried fruit, cherries, blueberries, and papaya, as well as nuts, and flaxseed. And there's no refined sugar, they're sweetened with pureed dates and honey...
Author: Martha Stewart
Cornmeal gives these not-too-sweet cookies a crumbly texture and golden color. Keep an extra log in the freezer -- you can slice off and bake as many cookies as you want. This recipe is easily doubled...
Author: Martha Stewart
Each tender cookie has a gooey marshmallow lodged inside, plus it's all covered in chocolate. The cookies are perfect for sharing at holidays and events or for selling at bake sales.
Author: Martha Stewart
These sweet and salty cookies will be gobbled up in minutes.
Author: Martha Stewart
It's a new twist on the classic lemon bar: A light, extra-tart Key lime filling on a shortbread crust laced with coconut and white chocolate.
Author: Martha Stewart
These chewy cookies are gluten-free -- great for people with celiac disease or a wheat sensitivity.
Author: Martha Stewart
A sophisticated version of the supermarket standby, these moist cookies keep well.
Author: Martha Stewart
Basic icebox dough gets a festive makeover when dotted with dried fruit and pecans.
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
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 coffee in the batter, whiskey in the sugar glaze....
Author: Martha Stewart
The secret to making unleavened chocolate cookies that are chewy and light lies in the technique. Egg whites, beaten until fluffy, are folded into the chocolate batter to produce the perfect texture. Chocolate...
Author: Martha Stewart
Make these eerie, but totally edible almond cookies that resemble ladies' fingers. The final touch is red fingernails, which are dyed raw almonds. Let them beckon to you from beyond the grave, summoning...
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
These cookies are easy to make and no flour is required.
Author: Martha Stewart
These cookies were always the first thing to sell out at the Barefoot Contessa, Ina Garten's gourmet store in East Hampton, New York.
Author: Martha Stewart
These bite-size sandwich cookies are perfect for a Halloween party or a lunchbox treat.
Author: Martha Stewart
These cookies can be left flat or rolled into cones or cylinders. They can also be dipped in chocolate.
Author: Martha Stewart
Author: Martha Stewart
The warm cookies can be formed into ice-cream cones; or let them cool flat, and serve alongside a dish of fresh berries with whipped cream or ice cream.
Author: Martha Stewart
Sugar and spice aren't the only things nice in this version of the beloved snickerdoodle: We added pumpkin puree. Besides infusing the cookies with seasonal flavor, it also results in a moist, cakey center....
Author: Martha Stewart
This recipe -- based on our Basic Butter Cookie Dough -- makes perfect holiday cookies, and cut-out cookies for any occasion.
Author: Martha Stewart
The tops of these brownie-like cookies look as if they've been shattered. Coat the balls of dough thoroughly in confectioners' sugar before they go in the oven. They'll flatten and "crack" on their own...
Author: Martha Stewart
These cookie bars can be made up to three days ahead and stored in a cool place.
Author: Martha Stewart
You can freeze any leftover dough to use later, but you may not be able to resist making the whole batch of these chocolatey wafers.
Author: Martha Stewart