These buttery cookies can be made with mix-ins such as orange or lemon zest, dried cranberries or apricots, pistachios or peanut butter chocolate chips.
Author: Martha Stewart
Our mini whoopie piesget an extra boost froma rich peanut-butter-flavored filling and a swirl of melted chocolate on top.
Author: Martha Stewart
A double dose of spice flavors these refrigerated sweets: Chopped crystallized ginger is mixed into the filling, and crushed gingersnaps make up the crust.
Author: Martha Stewart
These rich and crumbly cookies couldn't be any easier to bake.
Author: Martha Stewart
This recipe comes from assistant food editor Tara Bench's family. The rustic bars with a fruit filling sandwiched between layers of buttery dough can be made with dried figs instead of raisins.
Author: Martha Stewart
Next time you're in the mood for a sweet treat, try these chocolate-hazelnut cookies.
Author: Martha Stewart
Carrot cake is among everyone's favorite desserts, and this former Cookie of the Week incorporates the same ingredients into delicious sandwich cookies with rich cream-cheese frosting in the middle.
Author: Martha Stewart
These alfajores cookies are courtesy of blogger Matt Armendariz of mattbites.com.
Author: Martha Stewart
This recipe makes cookies perfect for decorating with Royal Icing or any simple glaze.
Author: Martha Stewart
Try one of our layered icebox-cookie variations: Apricot-Pistachio and Raspberry-Almond.
Author: Martha Stewart
For busy bakers, icebox cookies are indispensable: Whenever fresh, warm treats are called for, these orange delights can be popped into the oven for an instant treat.
Author: Martha Stewart
A fun departure from classic rounds, these wafers may look thin and delicate, but they pack an irresistible crunch. Nibble them with tea, or savor them alone any time of day.
Author: Martha Stewart
This variation on our Classic Shortbread got their name either from their likeness to frilly underskirts or a mispronunciation of the French petites gatelles (little cakes).
Author: Martha Stewart
Festive candy-stripe cookie sticks are a holiday favorite, but can be enjoyed as a treat any time of year.
Author: Martha Stewart
This dough can also be used for Chocolate-Pecan, Coconut-Lime Oatmeal, Peanut Butter and Cherry, and Chocolate-Toffee Oatmeal drop cookies.
Author: Martha Stewart
Baking these cookies is a wonderful winter activity to do with kids.
Author: Martha Stewart
Cornmeal adds a nice crunchand hint of sweetness to thesedunkers. The salted macadamianuts balance out the richness ofthe white chocolate.
Author: Martha Stewart
Biscotti are baked twice for extra crunch, first as a log, then in slices. You can use other nuts and dried fruits in this recipe, such as hazelnuts and cherries, or almonds and apricots.
Author: Martha Stewart
Pecan halves hint at the rich flavor of these cookies. Butter brings out the nut's unique flavor.
Author: Martha Stewart
For chewier bars, substitute sweetened shredded coconut for the unsweetened coconut flakes.
Author: Martha Stewart
Chocolate cookies are studded with bits of crushed peppermint for a cookie that's as festive as it is sweet.
Author: Martha Stewart
Try one of our glazed spritz-cookie variations: Citrus-Glazed Cookies, Vanilla-Glazed Cookies, Vanilla-Glazed Swirl Cookies, and White-Chocolate-Glazed Cookies.
Author: Martha Stewart
For a bite of pure bliss, sink your teeth into this hybrid of coffee cake and a snickerdoodle cookie. Layers of rich batter, crumbly streusel, and a topping of crunchy cinnamon sugar add up to irresistible;...
Author: Martha Stewart
Our powdered-sugar-dusted butter cookie gets its crunchy, crumbly texture from finely ground toasted almonds -- and its name from its characteristic curve.
Author: Martha Stewart
Citrus and nuts, two traditional holiday ingredients, come together in these easy-to-make cookies.
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
Author: Martha Stewart
Lemon zest brightens brightens up these oatmeal cookies for a delicious wintry treat.
Author: Martha Stewart
You can use any sun-kissed berry atop the cream cheese filling in these crisp chocolate cookies.
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
Passed down from Lucinda's Great-Aunt Carolina, these traditionally savory Italian cookies are made sweet with Marsala wine and a light lemon glaze. From the book "Lucinda's Rustic Italian Kitchen," by...
Author: Martha Stewart
You will need a nesting set of four to five heart-shaped cookie cutters for this recipe, ranging in size from approximately 3 1/2 inches to 3/4 inch (available at williamssonoma.com).
Author: Martha Stewart
These whoopie pies may be small, but they pack big flavor. Intense chocolate filling enhances the cakey pumpkin cookies.
Author: Martha Stewart
These meringue Valentine's Day kisses are dipped in bittersweet chocolate.
Author: Martha Stewart
Newfoundland Snowballs - the most searched for Newfoundland recipe on RockRecipes.com. Soft chocolate fudge balls with the goodness of oatmeal and coconut. These freeze exceptionally well and my kids actually...
Author: Barry C. Parsons
Creme de cassis is a black-currant-flavored liqueur that adds great flavor to these crispy cookies.
Author: Martha Stewart
These chewy cookies are best eaten when they are fresh from the oven, while the chocolate center is still warm.
Author: Martha Stewart
You will need twenty-four 10-inch wooden skewers. To shape your cookies like mushrooms, use a 3-inch mushroom cookie cutter (countrykitchensa.com).
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
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
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
This crisp and crunchy cookie is perfect for dipping into a cup of hot tea or coffee.
Author: Martha Stewart
These lemony cookies are an easy treat to make up for fall celebrations.
Author: Martha Stewart
Of all the cookies that grace Christine Albano's table at Christmas, the lemon ring-shaped ones -- ciambelle, in Italian -- are the most popular. Balance is key: Lemon zest is added to the buttery base,...
Author: Martha Stewart
Turn our Basic Shortbread into easy-to-enjoy, bite-size fingers.
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
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
A buttery mocha-flavored cookie, what could be sweeter? This recipe for shortbread makes for a deliciously rich-flavored dessert.
Author: Martha Stewart
Made with an easy sour cream dough instead of the traditional puff pastry, these mini elephant ears are filled with raspberry jam and rolled in cinnamon sugar.
Author: Martha Stewart
Sanding sugar is coarser than granulated sugar and adds sparkle to finished baked goods.
Author: Martha Stewart