This wonderful holiday recipe for shortbread uses basic shortbread as its base.
Author: Martha Stewart
A confluence of textures-crispy, airy, and crunchy-come together in these Almond-Meringue Cookies, perfect for any holiday gathering.
Author: Martha Stewart
Try this recipe, adapted from "Martha Stewart's Cookies," for a sparkling sweet treat. Serve with a Brandy Alexander for a distinctive dessert course at your holiday party.
Author: Martha Stewart
These cookies bring together rich dark chocolate and nutty toasted almonds.
Author: Martha Stewart
Stash the dough for these cookie-cutter favorites in the freezer, then bake them off and sparkle them up for everyone on your gift list.
Author: Martha Stewart
Apricot Coconut Crumble Bars - a buttery coconut crumble bar with a delicious apricot compote filling. Freezes quite well too.
Author: Barry C. Parsons
Portuguese for "married," casadinhos are bite-size sandwich cookies that are often served at weddings in Brazil. They're typically filled with dulce de leche, or like in Martha's heart-shaped version,...
Author: Martha Stewart
Raspberries and chocolate are a classic combination. Here, homemade raspberry sauce is dolloped on top of a cheesecake with a chocolate wafer cookie crust, then given a swirled, two-tone effect with a...
Author: Martha Stewart
The cookie cutters for these cookies are available at downtowndough.com. To make the Woodlands Gingerbread House, use one batch of this dough to make the walls, and one batch of the Boiled Gingerbread...
Author: Martha Stewart
These thin almond sandwich cookies with apricot jam and ganache are traditional Austrian treats.
Author: Martha Stewart
Everyone wins with this deck of cookies. Spades, hearts, diamonds, and clubs are cut from the currant-studded dough.
Author: Martha Stewart
This recipe, one of Martha's favorites, is courtesy of Patrick Lemble, the former executive pastry chef at the legendary Four Seasons restaurant, in New York City.
Author: Martha Stewart
Brussels cookies, sandwiched with melted chocolate, are nubbly, with oats and chopped toasted hazelnuts mixed into the dough.
Author: Martha Stewart
These home-run treats cover all the bases: They're chewy and rich, sweet and nutty.
Author: Martha Stewart
Spice up your next holiday cookie swap with these chocolate-drizzled spice cookies.
Author: Martha Stewart
Well-wrapped dough can be refrigerated up to three days. Soften slightly at room temperature before rolling out.
Author: Martha Stewart
Wrap our customizable label around an 18-ounce oat container. Print our label from marthastewart.com/cookies-clip-art
Author: Martha Stewart
These cluster cookies are a no-bake treat that kids and adults will love. With just 3 ingredients -- cornflakes, dried cherries, and melted chocolate -- you can create a dessert that is ready in about...
Author: Martha Stewart
Bake these delicious cookies when you don't have other plans for the oven, because they'll need three hours at a very low heat to reach just the right white crispness on the outside and a perfect tenderness...
Author: Martha Stewart
A spiced dough is placed in a carved wooden mold and turned out in these Dutch and Belgian cookies. Recipe courtesy of pastry chef and cookbook author Nick Malgieri.
Author: Martha Stewart
Try this nutty mix of Austrian Christmas cookies and Mexican wedding cookies.
Author: Martha Stewart
These Italian cookies are made without butter or oil and are twice baked to crisp perfection. Try Almond Biscotti, Cherry Espresso Biscotti, Mexican Chocolate Biscotti, and Rum-Soaked Raisin Biscotti.
Author: Martha Stewart
This recipe comes from Chris Bianco's business partner, Susan Pool. It's served here with cool, refreshing Mandarin Italian Ice.
Author: Martha Stewart
Author: Martha Stewart
Use one batch of dough for both the crust and streusel topping in this energizing, fruit-packed favorite that'll satisfy a sweet tooth.
Author: Martha Stewart
Use this Gingerbread Cookie recipe when making our Gingercake House.
Author: Martha Stewart
Mix colored sugars (or use leftover sugar from your work surface) to create new shades for these holiday treats.
Author: Martha Stewart
Author: Martha Stewart
These rustic shortbread wedges are made with whole-wheat pastry flour for a light, crumbly texture. Complete the treat with winter citrus, such as clementines or blood oranges, and dark chocolate.
Author: Martha Stewart
These spice-laden cookies originated in colonial New England; the candied ginger is our own addition. As the name seems to imply, the bars are best after being hidden away for a day or two, when the flavors...
Author: Martha Stewart
These classic cookies are flavorful but intolerance-friendly, says baker Cybele Pascal, author of "The Allergen-Free Baker's Handbook." Gluten-free and dairy-free (plus egg-free, soy-free, and nut-free),...
Author: Martha Stewart
Polenta, which is made from cornmeal, is a staple in northern Italy. To achieve an authentic texture, use imported polenta, which is available in most Italian markets and specialty-food stores.
Author: Martha Stewart
These bright, cheery thumbprint cookies get their delicate crumb from a mixture of almond flour and confectioners' sugar. Fill their little wells with warm marmalade or the jam of your choice.
Author: Sarah Carey
Delicate and thin, these coconut sugar cookies are cut into wintry shapes and whimsically decorated.
Author: Martha Stewart
Satisfy your cookie craving with this decadent twist on the classic dessert from Sarah Copeland's "The Newlywed Cookbook."
Author: Martha Stewart
Be prepared for a bounty of mini cinnamon cookies with this recipe -- it yields an impressive 12 dozen. Pack three or four to a bag as party favors or for your next bake sale.
Author: Martha Stewart
This dough makes a winning base for different cookies, whether you like them soft or crunchy.
Author: Martha Stewart
A quick brush of saffron water and a sprinkle of sugar before baking give this buttery shortbread its crackled top and delicate floral flavor. Paired with a saffron-infused latte, it's a satisfying snack...
Author: Shira Bocar
Know some hungry paleontologists? Let them dig into these artifacts.
Author: Martha Stewart
Brown-sugar meringue cookies are guaranteed to please. Pink food coloring causes one (marked with a ribbon) to blush. Heart-shape cutters provide adoring curves. Half of the meringues are flavored with...
Author: Martha Stewart
These almond macaroons are light and airy -- perfect for teatime or dessert.
Author: Martha Stewart
These crescent-shaped cookies are a Jewish holiday tradition. The rich and flaky cream-cheese-based cookie dough can be filled with anything from fruit jams and chopped nuts to dried fruit and cinnamon-sugar....
Author: Martha Stewart
These adorable Valentine's treats provide the perfect canvas for telling your sweetheart how you really feel.
Author: Martha Stewart
These herb-flecked cookies are at once sweet and savory, making them perfect in the afternoon with a cup of Earl Grey tea.
Author: Martha Stewart
Hazelnuts enhance many baked goods with their sweet an rich taste. They're often paired with coffee and chocolate, as they are in this recipe.
Author: Martha Stewart
These classic molasses cookies are sure to be a hit in your household.
Author: Martha Stewart
A one-bite wonder, they measure less than two inches across but these cakey cookies don't skim on lemony flavor. A sweet-tart glaze and coarse sanding sugar adds a gentle sparkle.This recipe appears in...
Author: Martha Stewart
Light hazelnut kisses complement the richness of Chocolate Pots de Creme.
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