Stiffened, sweetened egg whites can be used for many purposes -- for simple cookies such as these kisses, for vacherin and dacquoise, and as the base of a wedding cake frosting. This recipe is from "Entertaining,"...
Author: Martha Stewart
Sugary, nutty shortbread is a sure sign of the holidays.
Author: Martha Stewart
Two classic Middle Eastern ingredients, rice flour and rose water, come together in these uniquely textured special-occasion cookies. Brown butter adds just the right amount of richness.
Author: Martha Stewart
This cookie dough is almost like a thick cake batter; if it is warm when it goes into the oven, it will spread too much. If needed, chill the dough briefly before baking.
Author: Martha Stewart
Long ago, a Scottish baker turned elemental ingredients into shortbread. For the modern cook, the master recipe is open to endless variations.
Author: Martha Stewart
These fun cookies also make wonderful everyday desserts. The batter used to make these fortune cookies is traditional tuile batter, pliable after baking.
Author: Martha Stewart
These cookies are easy to make and no flour is required.
Author: Martha Stewart
These sweet and salty cookies will be gobbled up in minutes.
Author: Martha Stewart
Skip the preservatives in store-bought cereal bars by making these delicious homemade treats. They're a perfect addition to a school lunchbox.
Author: Martha Stewart
Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.
Author: Martha Stewart
This buttery cookie gets better with age: It can be stored up to a month, and over that time its flavor deepens. Dip the tips of the cookies in melted chocolate for a decorative touch.
Author: Martha Stewart
These cookie bars can be made up to three days ahead and stored in a cool place.
Author: Martha Stewart
This Candied Ginger Shortbread is a variation of our Basic Shortbread Wedges.
Author: Martha Stewart
Nutty and delicious, these pecan logs are a great conclusion to any meal.
Author: Martha Stewart
These traditional Passover cookies couldn't be easier to make--just stir and bake--and they require only a handful of ingredients, including crunchy almonds. The result? Coconut treats that are crisp and...
Author: Martha Stewart
These bar cookies are dense with cashew chunks, toffee bits, and plenty of butterscotch chips.
Author: Martha Stewart
Transform out-of-the-box rice cereal into peanut-packed cookie bars spread with melted chocolate.
Author: Martha Stewart
In the venerable tradition of kitchen sink and compost cookies aka cookies with lots of (unexpected) add-ins, comes these salty-sweet treats. We use dark chocolate to balance the saltiness of the bacon...
Author: Martha Stewart
Oats, chocolate, nuts, dried fruit, coconut -- did we forget anything? If you like, swap dried tart cherries or cranberries for the raisins.
Author: Martha Stewart
These delicate wafers are named for their tilelike shape, which is achieved by draping just-baked cookies over a rolling pin.
Author: Martha Stewart
Cornmeal gives these not-too-sweet cookies a crumbly texture and golden color. Keep an extra log in the freezer -- you can slice off and bake as many cookies as you want. This recipe is easily doubled...
Author: Martha Stewart
Butter is the key to these fast, five-ingredient cookies from Leslie Ball of North Bethesda, Maryland.
Author: Martha Stewart
Make this classic Irish Butter Shortbread recipe from Rachel Gaffney for a melt-in-your-mouth St. Patrick's Day treat.
Author: Martha Stewart
For bakery-quality cookies in a hurry, just add butter and milk to our Everyday Baking Mix.
Author: Martha Stewart
Some say ma'amoul, a popular Middle Eastern cookie stuffed with date puree, is a reminder that at the end of the fasting period, there's a sweet reward. Stamped with geometric designs, they make beautiful...
Author: Martha Stewart
Torie Hallock makes these delicious cookies chock full of toffee pieces at Martha's house in Maine.
Author: Martha Stewart
These nutrient-dense oat bars are packed with dried fruit, cherries, blueberries, and papaya, as well as nuts, and flaxseed. And there's no refined sugar, they're sweetened with pureed dates and honey...
Author: Martha Stewart
For a chocolate-hazelnut version of these meringue cookies, sift in 2 tablespoons cocoa powder when adding the nuts.
Author: Martha Stewart
Turkey isn't the only leftover to contend with. These sweet-tart fruit-filled treats put that extra can of cranberry sauce to delicious use.
Author: Martha Stewart
This salty-sweet version of a shortbread cookie, packed with chocolate chips and brown sugar, is best when served warm.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Bake these brandy-spiked bars up to two days ahead, and cut just before serving.
Author: Martha Stewart
These Italian cookies and our Strawberries in Red Wine are an elegant end to a meal.
Author: Martha Stewart
These delicate, crumbly cookies hail from France's Normandy region and are delicious plain, dipped in dark chocolate, or sandwiched with jam. Once you have a handle on the basic recipe, try adding almonds,...
Author: Martha Stewart
These cookies are sure to please everyone in the house.
Author: Martha Stewart
Team up two familiar treats -- a rich chocolate brownie and a chewy coconut macaroon -- and indulge in a decadent sweet.
Author: Martha Stewart
The cookies can be stored at room temperature for up to a week.
Author: Martha Stewart
Toasted pine nuts and a splash of best-quality olive oil lend these crumbly-chewy cookies rich flavor. Rosemary adds a savory note to each bite.
Author: Martha Stewart
Keep the dough for this delicate, flavorful cookie in your freezer. Later, you can slice off just what you need from the frozen log of dough and bake.
Author: Martha Stewart
Maple and oatmeal are a satisfying pair, especially when enriched with brown sugar and shredded coconut.
Author: Martha Stewart
If you adore the combination of chocolate and mint, prepare to meet your new favorite cookie.
Author: Martha Stewart
Show your love with these adorable sugar cookies! They're cut out in heart shapes and decorated with royal icing and edible luster dust.
Author: Martha Stewart
Crunchy, buttery and nutty, these crisps are a delightful addition to any holiday cookie plate.
Author: Martha Stewart
These tuiles are as buttery and light as the traditional version, but they have an added sparkle and tartness, thanks to the addition of Meyer lemon. Their tubular shape is achieved by rolling the disks...
Author: Martha Stewart
This sweet is a cinch to make. Keep a supply on hand for lunchboxes, weekends, and casual entertaining.
Author: Martha Stewart
Author: Martha Stewart
Take a cue from the French and bake meringues in a rainbow of colors. Crispy on the outside and chewy on the inside, they're utterly irresistible. Start with Martha's chocolate version, then try the raspberry...
Author: Martha Stewart
This recipe comes from our book "Clean Slate: A Cookbook and Guide."
Author: Martha Stewart
These soft cookies are like mini pumpkin cakes-and you're guaranteed to get a bit of sweet, brown-butter-flecked icing in every bite. A combination of ground cinnamon, nutmeg, and ginger flavor the moist...
Author: Martha Stewart