A generous helping of two types of chips--semisweet and milk chocolate--makes these soft, cakey cookies--an alternative to the traditional recipe--even...
Author: Martha Stewart
These delicate French cookies are known for their distinctive shape. Dorie Greenspan, cookbook author and owner of CookieBar in New York City, offers her...
Author: Martha Stewart
Pecans work well in this recipe, but you can substitute your favorite nut.
Author: Martha Stewart
For tinted cookies, add drops of gel-paste food coloring once the flour is incorporated. If you'd like to try a variation, see what ingredients to add:...
Author: Martha Stewart
This delicious nutmeg cookie recipe is courtesy of Abigail Breslin's great-grandmother.
Author: Martha Stewart
Chocolate biscotti -- full of pistachios and chocolate chips -- are paired with pistachio ice cream. Softer than traditional biscotti, these are baked...
Author: Martha Stewart
These delicious treats were inspired by mugs of hot chocolate topped with marshmallows.
Author: Martha Stewart
Tender pumpkin-spiced cookies are filled with tangy cream cheese frosting for a delightful autumnal dessert. Kids and adults alike will love this recipe,...
Author: Martha Stewart
Otherwise known as biscotti di Prato, cantucci are twice-baked almond cookies from Tuscany. Martha ups the ante by adding pistachios and two kinds of dried...
Author: Martha Stewart
For a no-bake treat just right for lunchboxes or after school, try this fun twist on a childhood favorite that goes beyond the usual "Snap, Crackle, and...
Author: Riley Wofford
Rendering your own lard is what really makes these anise-flavored Mexican sugar cookies stand out, but you can use vegetable shortening in a pinch. Martha...
Author: Martha Stewart
Named after the jam-filled linzertorte that inspired them, these beautiful heart-shaped cookies are ideal for a wedding dessert buffet, Valentine's Day,...
Author: Martha Stewart
These rich cookies should seem a bit soft when you take them out of the oven. They firm up as they cool, so be careful not to overbake them.
Author: Martha Stewart
Creamy coconut takes center stage in this sweet cookie from Maury Rubin of Birdbath Bakery.
Author: Martha Stewart
Tart icebox cookies make an easy and satisfying dessert or snack.
Author: Martha Stewart
The cookies can be stored at room temperature for up to a week.
Author: Martha Stewart
Deep, dark chocolate, rich caramel, and a sprinkling of fleur de sel atop a shortbread crust make a contemporary combination with timeless appeal. Martha...
Author: Martha Stewart
Ripe stone fruit and sweet preserves lend a double dose of peach flavor to these summery cookies. The crisp cinnamon-sugar topping yields to a tender,...
Author: Martha Stewart
These cookies are very chewy and not overly sweet. Chopped dried apricots add a surprising fruity taste and go well with the oats and almonds.
Author: Martha Stewart
A combination of nuts and dried fruits with a rich chocolate coating makes these cookies, from Gramercy Tavern pastry chef Claudia Fleming, a delectable...
Author: Martha Stewart
For the best texture, use regular, not natural, peanut butter.
Author: Martha Stewart
In South Carolina and Georgia, these popular cookies are known as "benne wafers," taking their name from the West African word for sesame.
Author: Martha Stewart
These classic French cookies have a crisp exterior and a slightly chewy center. Make all three versions for a festive dessert buffet.
Author: Martha Stewart
Espresso powder intensifies the chocolatey taste of these elegant little cookies.
Author: Martha Stewart
These crumbly, sandy, nut-rich cookies are nearly always rolled twice in confectioners' sugar after baking, which is why there's so little sugar in the...
Author: Martha Stewart
Martha's made many versions of these cookies over the years. Her latest, greatest recipe boasts crisp edges, chewy centers, and best of all, lots and lots...
Author: Martha Stewart
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)...
Author: Martha Stewart
This crunchy chocolate-chip cookie is enhanced by rolled oats, salted peanuts and natural peanut butter.
Author: Martha Stewart
Not only do snickerdoodles taste delicious, but they also have a fun name! Finish off this classic snickerdoodles cookie recipe with a cinnamon-sugar dusting....
Author: Martha Stewart
This wonderful recipe for basic shortbread can be used to make Black-and-White Triangles, and Candied Ginger Shortbread Wedges.
Author: Martha Stewart
Author: Martha Stewart
You probably have all the ingredients for these delicious peanut butter cookies on hand-especially if you're a peanut butter fan! For extra peanut butter...
Author: Martha Stewart
The deep hazelnut flavor and buttery goodness of these cookies belie their simplicity. With just five ingredients, these are some of the easiest cookies...
Author: Martha Stewart
It's a new twist on the classic lemon bar: A light, extra-tart Key lime filling on a shortbread crust laced with coconut and white chocolate.
Author: Martha Stewart
Tasty macaroons are a great treat and can also be an elegant gift when placed in a container.
Author: Martha Stewart
These soft, chewy cookies capture the flavor of a warm bowl of apple-cinnamon oatmeal.
Author: Martha Stewart
The German town of Nuremberg has been famous for its lebkuchen since the late 1300s. The soft, cakey cookies are traditionally made with several spices,...
Author: Martha Stewart
Use very ripe bananas for moist cookies with lots of banana flavor.
Author: Martha Stewart
These crunchy sweet treats are delicious after school or dinner.
Author: Martha Stewart
Maureen Kirk, of Malvern, Pennsylvania, sent us a recipe for her family's favorite crispy, chewy treats. She says, "These simple cookies are delicious...
Author: Martha Stewart
In between bars and a crowd-friendly sheet cake is this autumnal dessert. Moist and tender pumpkin spice cake is lavished with cream cheese frosting for...
Author: Martha Stewart
Like a peach pie but easier to share and transport! These bars with a press-in shortbread crust are just the thing for a summer potluck or picnic.
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
Submitted by Tina Ireland of Arkadelphia, Arkansas. This bar-cookie recipe was handed down to Tina by her mother, Bette.
Author: Martha Stewart
These tart squares use lemon and dried cranberries instead of fresh, so you can make them for dessert any time of year.
Author: Martha Stewart
A touch of rice flour is the secret to perfectly crisp shortbread. With such a short ingredient list, it's important to use the best-quality salted butter...
Author: Martha Stewart
Take our Classic Shortbread to the next level by covering it in melted chocolate-toffee bars and sprinkling shards of candy on top.
Author: Martha Stewart
These cookies take their flavor cues from the lunch-box favorite. Any jam or jelly can be substituted for raspberry.
Author: Martha Stewart