Chocolate-drizzled macaroons pair orange juice and zest with grated coconut. Don't confuse these tasty treats with French macarons.
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
This dessert belongs in everyone's "outdoor entertaining" file. The cake squares, embellished with moist fruit and a crunchy topping, are meant to be eaten out of hand.
Author: Martha Stewart
This treat comes with an edible bowl, just right for holding a scoop of ice cream topped with extra cookies -- simply crumble them -- or try hot fudge.
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 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
This recipe is courtesy of Gale Grand from "Baking with Julia" (William Morrow) by Dorie Greenspan and Julie Child.
Author: Martha Stewart
This easy, no-bake dessert has just three healthy ingredients: dates, shredded coconut, and chopped walnuts.
Author: Martha Stewart
Tiramisu is Italian for "pick me up," and that's exactly what these bite-size sweets with a creamy, boozy filling beg you to do.
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
Apricot jam twinkles from each window cut out of these anise-infused shortbread stars.
Author: Martha Stewart
Try one of our cutout cookie variations: Stained-Glass Snowmen, Sugared Wreaths, Stained-Glass Wreaths, Fluted Wreaths, Cookie Houses, and Christmas Trees.
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 preserves between two crisp, chewy coconut...
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
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 Swiss cookies, sometimes spelled Brazeli or Bratzeli, are made with a specialty iron much like a waffle iron, but the results are thinner. You can also use a pizzelle iron.
Author: Martha Stewart
These jam-filled treats are a close cousin to thumbprint cookies.
Author: Martha Stewart
Dried fruit and nuts may be the ingredients for traditional fruitcake, but here they shine in Allison Hedges' lusciously dense cookies. The secret is in the prep work: Cherries are soaked in sherry with...
Author: Martha Stewart
Use our All-in-One Cookie Dough when making these twisty cookies.
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
Try one of our layered icebox cookie variations: Chocolate-Pecan and Apricot-Pistachio.
Author: Martha Stewart
Almond and chocolate work exceptionally well together -- especially when creating cookie dough swirls.
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
Crisp sugared tops give way to tender, buttery cookies sandwiching sweet-tart berry jam. Assembled before baking, the stars' rich dough and fruity filling melt into each other.
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
Recipe adapted from John Barricelli, owner, SoNo Baking Company and Cafe, Norwalk, Westport, and Darien, Connecticut, and cookbook author.
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
A batch of vanilla cookie dough is tinted two different colors to create these Christmas trees.
Author: Martha Stewart
There are countless variations of these iconic spice cookies in Australia, where they're known as ginger nuts. Martha's version calls for a trifecta of ginger -- dried, fresh, and crystallized.
Author: Martha Stewart
Just as setting out milk and cookies will appease a jolly elf, these gingerbread critters are sure to tame ornery beasts. Lemony royal icing cloaks the cookies with spider web and bat disguises. Use extra...
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
Make these thin and crispy cookies to garnish our Orange-Walnut Buche de Noel or for any other special celebration.
Author: Martha Stewart
Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.
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
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
These decorative spiral cookies are an easily made-ahead dessert that is sure to please any crowd.
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
Author: Martha Stewart
Use our clever no-frosting technique for these Cutout Christmas Tree Cookies that will surprise and delight everyone on your list.
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
This cookie is designed to be baked, presented, and then broken or cut into individual portions.
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 combines a buttery Scottish tradition with the flavors of the Hawaiian Islands.
Author: Martha Stewart
These sweet cookies make the best treats for your loved ones.
Author: Martha Stewart
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
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