Malted-milk powder adds a rich component to both these cookies and their filling. A double dose of chocolate (chopped semisweet and lots of cocoa powder) makes these sandwich cookies extra decadent.
Author: Martha Stewart
To ensure your cookies come out just right, follow a couple of basic rules: Space them at least 1 inch apart during baking, rotate the sheet pan half way through, and let the cookies cool on the sheet...
Author: Martha Stewart
These Valentine's treats make will make everyone feel special.
Author: Martha Stewart
Box up these fruity and nutty biscotti with your favorite tea or coffee beans for a great gift.
Author: Martha Stewart
Your kids may not like pumpkin pie, but these moist pumpkin bars studded with chocolate chips are simply irresistible.
Author: Martha Stewart
One of Santa's favorites, this cookie is dressed for the season with honey, cinnamon, and brandied golden raisins. You can substitute white chocolate with semisweet or bittersweet.
Author: Martha Stewart
This recipe, courtesy of Amy Scherber and Toy Kim Dupree, can be found in "The Sweeter Side of Amy's Bread."
Author: Martha Stewart
Almonds do double duty here -- silky almond butter helps hold the bars together, while chopped toasted almonds add just the right amount of crunch.
Author: Martha Stewart
The sweet spiciness of the crystallized ginger in these cookies complements the richness of the dark chocolate.
Author: Martha Stewart
Macarons are light-as-a-feather French cookies that can be assembled using any sweet fillings and bases that you please. Our best, step-by-step recipe for this sophisticated French dessert offers variations...
Author: Martha Stewart
The familiar deep color and moistness of gingerbread come in large part from molasses, a dark, thick syrup made from sugarcane juice.
Author: Martha Stewart
Rich coconut takes center stage in this sweet treat. Martha made this recipe in episode 506 of Martha Bakes.
Author: Martha Stewart
Author: Martha Stewart
This recipe for cranberry-pistachio biscotti is adapted from "Martha Stewart's Baking Handbook."
Author: Martha Stewart
These rich, crisp, delicate cookies owe their crumbly texture to confectioners' sugar. Pecans enhance their buttery flavor.
Author: Martha Stewart
You can freeze any leftover dough to use later, but you may not be able to resist making the whole batch of these chocolatey wafers.
Author: Martha Stewart
Torie Hallock makes these everything-but-the-kitchen-sink cookies at Skylands, Martha's house in Maine. They are full of oats, dried cherries, chocolate chips, and bits of toffee candy.
Author: Martha Stewart
These slice-and-bake chewy cookies are perfect for the holidays.
Author: Martha Stewart
These zesty, chewy cookies make a wonderful, edible holiday gift.
Author: Martha Stewart
Unlike many crumbly cookies, these biscotti are sturdy enough to mail. For a holiday gift, send a batch along with a pound of your favorite coffee beans.
Author: Martha Stewart
Serve these sweet treats for dessert at your next game night. We used card-suit cookie cutters to shape the blondies into hearts, clubs, diamonds, and spades.
Author: Martha Stewart
In one batch of hearty cookies, find the flavors of two bakery classics: chocolate chip cookies and banana bread. Chopped walnuts and rolled oats add texture and more layers of taste.
Author: Martha Stewart
These crunchy cookies get a flavorful kick from black pepper and cinnamon.
Author: Martha Stewart
These Italian cookies are rolled in pine nuts (or pignoli); the delicate flavor of the nuts deepens as the cookies bake.
Author: Martha Stewart
The chocolate filling rolled into these chewy Christmas pinwheel cookies creates a fudgy, brownie-like swirl that's completely irresistible.
Author: Martha Stewart
Fruitcake bars are very forgiving. You can bake them months ahead, and substitute almost any fruit or nut you like for one you don't. Aim for a balance of tastes and textures, and test to see if your selections...
Author: Martha Stewart
It's as easy as pie to make bars from smooth, tangylemon filling and fluffy meringue atop a buttery zest-flecked crust.
Author: Martha Stewart
Anyone who loves peanut-butter cookies, will surely love these delicious dessert sandwiches. Each one is made with two peanut butter-oatmeal cookies with a rich, peanut butter filling smothered in between....
Author: Martha Stewart
This recipe for oatmeal-raisin squares is a delicious snack perfect for after school.
Author: Martha Stewart
Author: Martha Stewart
These bite-size sandwich cookies are perfect for a Halloween party or a lunchbox treat.
Author: Martha Stewart
Any dried fruit can be substituted for the raisins in these delicious cookies that make for the perfect snack. Be sure the cookies are completely cool before storing in an airtight container.
Author: Martha Stewart
Lace is fitting, even for dessert. Drops of coconut cookie dough flatten into chewy, lacy delicacies when baked in the oven.
Author: Martha Stewart
The secret to this rich chocolate-chunk shortbread is a mix of sugars-brown for a caramel note, and confectioners' for a melt-in-your-mouth texture. To make this a gift that your recipients can bake for...
Author: Martha Stewart
Packed with dark and white chocolate, plus buttery toasted pecans, this is one unforgettable batch of cookies.
Author: Martha Stewart
The shredded coconut and orange zest will help you bid farewell to the winter blues.
Author: Martha Stewart
A cushion of fluffy chocolate buttercream is suspended between two crisp chocolate wafers. The finishing touch? Rolling in toasted hazelnuts for a buttery, crunchy finish. This recipe appears in our cookbook...
Author: Martha Stewart
No holiday cookie tin would be complete without at least a few Noel nut balls, rich nut-and-butter domes, rolled in confectioners' sugar to resemble miniature snowballs. In Martha's family, the cookie...
Author: Martha Stewart
Dense and buttery, this cookie is closely related to shortbread, which originated as a holiday treat in ancient Scotland. These pecan sandies are simply delicious.
Author: Martha Stewart
Using condensed and evaporated milk keeps these sweet treats moist and chewy.
Author: Martha Stewart
Author: Martha Stewart
Serve these crunchy biscotti as a complement to Drunken Cherries with Mascarpone Cream. Recipe adapted from Mindy Fox, author of A Bird in the Oven and Then Some (Kyle Books; 2010).
Author: Martha Stewart
The shape of these cookies, created using a walnut mold, gives a hint at what's sandwiched within.
Author: Martha Stewart
These cookies are made with three types of chocolate for a rich, deep flavor.
Author: Martha Stewart
Fresh raspberry-and-white-chocolate cream is a lofty alternative tofrosting or jam filling. Using a small icecream scoop to form the vanilla sugarcookies will ensure a uniform size.
Author: Martha Stewart
Surprise! No butter or oil is used in these cookies that take two trips to the oven for their distinct texture.
Author: Martha Stewart
Black walnuts are known for their robust flavor, but regular walnuts also work well in these buttery, melt-in-your-mouth cookies.
Author: Martha Stewart