Author: Martha Stewart
Pecan halves hint at the rich flavor of these cookies. Butter brings out the nut's unique flavor.
Author: Martha Stewart
These gingerbread cookies include a generous amount of honey, which gives them a pale golden color and a mildly sweet flavor. If you are making the Gingerbread Town-Square Cake, you can use this template...
Author: Martha Stewart
These cookies are used to make our Haunted-House Cake. For cookie dimensions: Photocopy the haunted-house template at 125 percent. Photocopy the spooky tree template at 100 percent. Photocopy the door,...
Author: Martha Stewart
Dollops of dark chocolate are piped into the centers of these buttery pistachio spritz cookies.
Author: Martha Stewart
These delicate, crispy cookies have a lacelike appearance and are delicious served with tea -- or combine them with Melon with Orange-Ginger Syrup for an impressive dessert.
Author: Martha Stewart
Chinese green tea, which is sold as a powder, gives buttery shortbread a mild, somewhat exotic flavor, as well as a delicate tint. If using Japanese green tea, grind it first in a spice grinder.
Author: Martha Stewart
Chocolate-drizzled macaroons pair orange juice and zest with grated coconut. Don't confuse these tasty treats with French macarons.
Author: Martha Stewart
Faux bois, or imitation wood grain, is a favorite motif of Martha's -- use a plastic faux-bois mat (available from Chinese Clay Art) to give cookies this nature-inspired look.
Author: Martha Stewart
Make these crispy bowl-shaped cookies to serve our Cherry Sherbet. The tuile batter can be made a day in advance. Refrigerate it in an airtight container until you're ready to bake.
Author: Martha Stewart
A generous topping of raspberries and crunchy almonds add tartness and texture to the sweetness of a classic blondie bar.
Author: Martha Stewart
These cookies should keep everyone happy for a few days.
Author: Martha Stewart
Simple sugar cookies serve as the canvas for these elegant "cherry blossoms." Use pink royal icing to create the "petals" and brown luster dust to form the "branches."
Author: Martha Stewart
This recipe comes to us from Jorjett Strumme of Seaside, Oregon, one of the runners-up in our Cookie of the Week contest.
Author: Martha Stewart
Rolling the dough in sesame seeds enhances the flavor of the tahini and gives the cookies a satisfying crunch.
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 sugar.
Author: Martha Stewart
Author: Martha Stewart
In Guatemala, these crisp, buttery cookies rolled in sesame seeds are available from street vendors and in bakeries everywhere. They make a fine breakfast alongside a cup of coffee.
Author: Martha Stewart
Sprinkle these holiday cookies with candy cane bits to get into the spirit.
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 serving.
Author: Martha Stewart
Debra Satterthwaite of Carmel, Indiana, put a twist on a classic sugar-cookie recipe with the addition of lemon zest, ginger, and fresh mint.
Author: Martha Stewart
This all-purpose dough bakes rich and dark cutouts, and the dough can be rolled again and again with little compromise in texture. Follow the recipe below to make your own designs, or cut and bake as directed...
Author: Martha Stewart
A generous dusting of Maldon sea salt gives these treats from TV chef Nora Singley their irresistible flavor.
Author: Martha Stewart
Carrot cake is among everyone's favorite desserts, and this former Cookie of the Week incorporates the same ingredients into delicious sandwich cookies with rich cream-cheese frosting in the middle.
Author: Martha Stewart
When you want a little something sweet after dinner, dip one of these crunchy, nut-studded treats into a cold glass of milk or a hot cup of coffee.
Author: Martha Stewart
These delicious mouthfuls are fun to bake and make fabulous presents when wrapped and tied with a bow.
Author: Martha Stewart
Making your own bars is surprisingly easy; this version requires less than 10 minutes of prep. Experiment with your favorite dried fruits and nuts.
Author: Martha Stewart
Icebox cookies are really just extra-pretty sugar cookies. Before baking, the dough is flattened, rolled into logs, chilled, and sliced-steps kids can have fun doing themselves with your supervision.
Author: Martha Stewart
It's fun to use pistachios for some of these and pecans for others, but of course you can stick with one or the other. It's best to bake them on a dry day; if it's even slightly humid, the meringues may...
Author: Martha Stewart
Molasses adds sweetness and color to these rich sandwich cookies and their buttery filling. Try them with a glass of milk or a cup of tea.
Author: Martha Stewart
Author: Martha Stewart
Dried pineapple gives these cookies their tropical flavor.
Author: Martha Stewart
Bake these mocha shortbread cookies 30 minutes for a softer texture, or 35 minutes for a more traditional crumbly texture.
Author: Martha Stewart
These cookies get their intense flavor from bittersweet chocolate and cocoa; dried cherries lend an unexpected tartness.
Author: Martha Stewart
The pink hearts are made from a sugar-cookie dough; the chocolate hearts are a little denser. What holds these charming sandwich cookies together is a filling that will remind you of an Oreo. It's creamy,...
Author: Martha Stewart
We've taken the guesswork out of making this classic French Macaroons with Toasted Hazelnuts, so you can prepare the dessert at home (for less than 25 cents a pop). Be sure to weigh the ingredients precisely,...
Author: Martha Stewart
Juicy blackberries melt into an almond-flavored crust made from a quick shortbread dough, some of which is also used as a crumbly topping.
Author: Martha Stewart
Crumbly, nutty cookies layered with sweet cherry jam and dusted with sugar make delectable valentines. If you're feeling soft-hearted, serve these alongside Hot Chocolate with Marshmallow Hearts.
Author: Martha Stewart
Torie Hallock makes these delicious cookies chock full of toffee pieces at Martha's house in Maine.
Author: Martha Stewart
Chocolate-caramel-oatmeal squares are perfect for a school bake sale or an after-school snack.
Author: Martha Stewart
These cookies benefit from the addition of buttery, rich macadamia nuts and a dip in luscious chocolate.
Author: Martha Stewart
A milk chocolate ganache serves as the filling in these sandwich cookies boosted by a grown-up addition of ground espresso. Martha made this recipe on episode 507 of Martha Bakes.
Author: Martha Stewart
Stash one of these rich treats in a lunchbox or Halloween-party favor bag. Mini marshmallows, semisweet chocolate chips, and chopped walnuts top the chocolate bar batter. This recipe comes from reader...
Author: Martha Stewart
The pink hearts are made from a sugar-cookie dough; the chocolate hearts are a little denser. (This is our corrected recipe for the chocolate heart cookie dough.) These charming sandwich cookies contain...
Author: Martha Stewart
Buttery classic, sugar cookies make a delicious treat anytime. Here, Martha heightens them to special-occasion status with a simple glaze and a fanciful combination of candied flowers, crystallized ginger,...
Author: Martha Stewart
This twist on the classic meringue recipe calls for almonds and brown sugar, producing a golden-brown cookie that is crunchy on the outside, deliciously chewy on the inside.
Author: Martha Stewart
This easy-to-prepare cookie was inspired by the penny-candy-store lemon drop. The candied lemon peel, available at specialty-food stores, adds a lemony crunch.
Author: Martha Stewart
In these chocolate cookies, olive oil stands in for butter which results in a crisp texture and more intense cocoa flavor. A touch of honey in the dough lends a deeper sweetness than sugar alone. Delightfully...
Author: Lauryn Tyrell