These shortbread cookies are an ideal companion to a well-made cup of coffee.
Author: Martha Stewart
Irish butter has a high butterfat content, making it especially flavorful. It's expensive to use for everyday baking but worth the splurge for this shortbread, where the ingredient shines.
Author: Martha Stewart
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 cherries, or almonds and apricots.
Author: Martha Stewart
Transform nutty cookies into triple-decker delights: Sandwich them around a creamy melted-chocolate filling, and munch away!
Author: Martha Stewart
This cookie is 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 homemade versions of a favorite snack food are filled with healthy fruit and nuts and are very simple to make.
Author: Martha Stewart
Icebox cookies get their name from the fact that the dough must be chilled first, before being sliced into individual cookies. These are flavored with cocoa powder and finely ground black pepper.
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 the holiday drink into cheesecake bars, dense...
Author: Martha Stewart
Classic sugar cookies take baking back to basics. But in their simplicity lies their perfection: It's hard to beat the delicate flavor of cookies with only the most elemental of ingredients. We veered...
Author: Martha Stewart
This recipe for delicious butterscotch cookies is courtesy of Judith Jones.
Author: Martha Stewart
No need to wait for the girls in green to sell you a box of cookies. Indulge in this version of the minty classic, with a holiday-inspired topping of crushed red-and-white candies.
Author: Martha Stewart
Author: Martha Stewart
Use this classic cookie dough from Matt Lewis of Brooklyn's Baked bakery to make his Brookie (brownie-cookie) dessert.
Author: Martha Stewart
You can substitute almonds or hazelnuts for the pistachios in this Italian nougat recipe.
Author: Martha Stewart
These cookies should be very soft when they come out of the oven; be careful not to overbake them. As they cool, they will firm up a bit and develop a chewy texture.
Author: Martha Stewart
This Candied Ginger Shortbread is a variation of our Basic Shortbread Wedges.
Author: Martha Stewart
Simple sugar cookies become tokens of affection when cut into X's and O's for your valentine. This recipe appears on the Martha Stewart Makes Cookies App. Also try: Chocolate Hugs and Kisses Cookies
Author: Martha Stewart
These whoopie pies may be small, but they pack big flavor. Intense chocolate filling enhances the cakey pumpkin cookies.
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
Not many kids (or adults) could resist these treats made with the classic combo of peanut butter and jelly.
Author: Martha Stewart
This is a rich, densely-chocolatey cookie with a hint of mint.
Author: Martha Stewart
Use strawberry jam, not preserves, for this nutty and buttery shortbread cookie recipe. The smooth texture of seedless jam makes for neat sandwich cookies.
Author: Martha Stewart
Crisp pistachio cookies, sandwiched around a soft, chocolate filling, are dipped in bittersweet chocolate and garnished with a sprinkle of bright-green pistachios.
Author: Martha Stewart
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 has a purer taste than the sulfured version.
Author: Martha Stewart
Using condensed and evaporated milk keeps these sweet treats moist and chewy.
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. Dipped cookies can be stored in the refrigerator...
Author: Martha Stewart
Cornmeal provides healthy whole grains, adding a lovely crumbly texture to these Italian cookies. Olive oil contributes good fats and a pleasant fruitiness.
Author: Martha Stewart
Lemons bars meet Key lime pie in this luscious hybrid dessert. Sweetened condensed milk is brightened up with lemon juice for the creamy filling, and the press-in saltine crust couldn't be easier to put...
Author: Martha Stewart
Classic lemon bars get a couple of twists: wheat germ adds texture to the shortbread crust, and lime juice and zest join their lemon counterparts to flavor the filling.
Author: Martha Stewart
Semisweet chocolate and candied orange zest add intrigue to these gift-worthy biscotti.
Author: Martha Stewart
You won't miss the flour or the butter one bit in these chunky, nutty, sweet-salty standouts. Gluten-free never tasted so good!
Author: Martha Stewart
Named for the girls of Arnhem (a Dutch town located on the banks of the Rhine), these buttery, crisp cookies start with a yeast dough and are baked to caramelized perfection.
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 of crunchy cinnamon sugar add up to irresistible;...
Author: Martha Stewart
This heart-shaped chocolate chip cookie makes a sweet treat for your special someone.
Author: Martha Stewart
These confectioners'-sugar-dusted almond cookies are also made with fruit (orange zest) and spice (anise seed), giving them a complex flavor.
Author: Martha Stewart
These crispy cornmeal cookies make the prettiest treat for Valentine's Day. A heart-shaped cookie cutter is pressed into each round just to create an impression. Once baked, the hearts are spread with...
Author: Martha Stewart
This sweet is a cinch to make. Keep a supply on hand for lunchboxes, weekends, and casual entertaining.
Author: Martha Stewart
These feline-shaped treats are inspired by the 1973 short film "How to Draw a Cat".
Author: Martha Stewart
These buttery cookies make a wonderful addition to a holiday cookie swap or dessert table.
Author: Martha Stewart
Monster-size chocolate chip cookies spread with cream cheese frosting slice as easily as cake, thanks to an egg-rich batter.
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; the heft, caramel glow, and generous chunks of hand-chopped...
Author: Martha Stewart
Rolling the cookie dough in confectioners' sugar twice builds the marbled appearance of these crackled cookies.
Author: Martha Stewart
This easy, no-bake dessert has just three healthy ingredients: dates, shredded coconut, and chopped walnuts.
Author: Martha Stewart
Smooth peanut butter is sealed inside chocolate-chocolate-chip dough. These are decidedly more chewy than a candy peanut-butter cup.
Author: Martha Stewart
Similar in flavor to pecan pie, these lightly spiced bourbon pecan chews gain their characteristic texture from a measure of molasses.
Author: Martha Stewart