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 for hours before it is rolled out and filled...
Author: Martha Stewart
Serve these palmier cookies honoring the Thanksgiving turkey, and even vegetarians can have a taste. Sprinkle store-bought puff pastry with cinnamon sugar and shape the five "feathers" by folding the dough,...
Author: Martha Stewart
Lemon zest brightens brightens up these oatmeal cookies for a delicious wintry treat.
Author: Martha Stewart
This recipe makes a lot of cookies, but it can be halved, or you can freeze a portion of the dough for up to three weeks.
Author: Martha Stewart
Use this recipe along with our Royal Icing to make Partridge-in-a-Pear-Tree Cookies, Snowman Cookies, Reindeer Cookies, Santa Claus Cookies, Marbleized Peppermint-Candy Cookies (not pictured), and Snow...
Author: Martha Stewart
You can try any combination of dried fruits and nuts to make delicious variations of this cookie. Bananas, mangoes, and macadamias lend a tropical note; hazelnuts and pecans go well with figs, pears, and...
Author: Martha Stewart
We've hatched a new way to decorate and hunt for eggs, using our clever cookie-puzzle technique. Cut oval shapes out of sugar-cookie dough, "break" them into pieces after baking, and finish with pastel...
Author: Martha Stewart
This recipe for honey-gingerbread cookie dough from the December 2007 issue of Martha Stewart Living is used to make Television's Gingerbread Town-Square Cake of 2007.
Author: Martha Stewart
White chocolate ganache (white chocolate blended into warm cream) fills these sandwich cookies, which are drizzled with melted white chocolate.
Author: Martha Stewart
Turn our Basic Shortbread into easy-to-enjoy, bite-size fingers.
Author: Martha Stewart
For the velvety filling in these cinnamon-and-allspice whoopie pies, a caramel sauce is folded into buttercream. A rim of pink rock salt brings it all together so every bite has a delicate balance of sweet...
Author: Martha Stewart
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 of this world. Graham crackers are surprisingly easy...
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 a different garnish.
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
Try one of our glazed spritz-cookie variations: Citrus-Glazed Cookies, Vanilla-Glazed Swirl Cookies, and White-Chocolate-Glazed Cookies.
Author: Martha Stewart
Feeling dark and mysterious? Bake a batch of these creature-of-the-night creations, which sandwich a rich dulce de leche filling between chocolate cookies.
Author: Martha Stewart
These sweet cookies make the best treats for your loved ones.
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 cookies by rolling the dough into smaller...
Author: Martha Stewart
This easy, no-bake dessert has just three healthy ingredients: dates, shredded coconut, and chopped walnuts.
Author: Martha Stewart
Try one of our layered icebox cookie variations: Chocolate-Pecan and Apricot-Pistachio.
Author: Martha Stewart
Food editor Kristina Kurek mixed fresh vanilla bean seeds and citrus zest into a meringue cookie. The result -- a sweet, swirly cloud that tastes as good as it looks.
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
These simple macaroon crusts are filled with vanilla-flavored whipped cream for a simple-yet-delicious treat.
Author: Martha Stewart
Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.
Author: Martha Stewart
A batch of vanilla cookie dough is tinted two different colors to create these Christmas trees.
Author: Martha Stewart
Ground chicory is a beloved ingredient in New Orleans. The roasted and ground root of the endive is most notably used to smooth the sharpness of coffee. Here, it lends a pleasantly bitter note to these...
Author: Martha Stewart
The peppermints can be crushed in a food processor or placed in a plastic bag, covered with a kitchen towel, and smashed using the flat side of a mallet or a skillet. They will melt when baked within the...
Author: Martha Stewart
This Gingerbread recipe for the Gingerbread House Kit is adapted from "Martha Stewart Living" (December 1995). It makes for a tasty base for a holiday treat.
Author: Martha Stewart
Use aspic cutters, essentially tiny cookie cutters, to create doily patterns.
Author: Martha Stewart
Apricot jam twinkles from each window cut out of these anise-infused shortbread stars.
Author: Martha Stewart
One of the most popular Dutch sweet treats is a spice-filled, crunchy cookie called speculaas, or "mirror," since the cookies reflect the image of the molds from which they're shaped.
Author: Martha Stewart
This cookie is a sublime combination of nut-laden pastry and preserves.
Author: Martha Stewart
This recipe combines a buttery Scottish tradition with the flavors of the Hawaiian Islands.
Author: Martha Stewart
For our two-bite take on Brazilian "lemonade" (basically a creamy limeade), swirl a dollop of tangy citrus filling between two tender sugar cookies -- and let it shine through the cutest of cutouts. For...
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 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
Italian for "lady's kisses," these little sandwich cookies layered with dark chocolate are a perfect accompaniment to an after-dinner espresso.
Author: Martha Stewart
For holiday cookies, peppermint candies move from the candy dish and into deep, slightly bitter chocolate dough to create an irresistibly bold flavor.
Author: Martha Stewart
Crisp, mildly spiced twice-baked cookies make a lovely accompaniment to fresh berries and sherbet but are equally nice alongside a cup of tea.
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
Use our All-in-One Cookie Dough when making these twisty cookies.
Author: Martha Stewart
Just a few touches take this cookie from ordinary to extraordinary. Brown butter gives it a lovely nutty flavor, a small amount of cardamom adds just enough spice, and rolling the dough with an embossed...
Author: Martha Stewart
This crisp and crunchy cookie is perfect for dipping into a cup of hot tea or coffee.
Author: Martha Stewart
Author: Martha Stewart
These crisp-chewy cookies have a great buttery taste and a nice note of fresh vanilla.
Author: Martha Stewart
Looking for a new macaroon recipe? Follow these easy directions to make flourless cookies with dried apricots, a dessert that's welcome at both Passover and Easter meals.
Author: Martha Stewart
This cookie is designed to be baked, presented, and then broken or cut into individual portions.
Author: Martha Stewart
These alfajores cookies are courtesy of blogger Matt Armendariz of mattbites.com.
Author: Martha Stewart