Though rugelach is enjoyed year-round, this fruit-and-nut pastry is especially popular during Hanukkah. Cream cheese in the cookie dough -- which is chilled...
Author: Martha Stewart
Pizzelle batter is cooked on a special iron (cialde iron), which gives them decorative patterns. Pizzelles can also be made into edible dessert cups --...
Author: Martha Stewart
These cookie bars can be made up to three days ahead and stored in a cool place.
Author: Martha Stewart
To achieve the most volume, whisk egg whites in a metal bowl set over a pot of simmering water until just warm to the touch.
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...
Author: Martha Stewart
Use this classic cookie dough from Matt Lewis of Brooklyn's Baked bakery to make his Brookie (brownie-cookie) dessert.
Author: Martha Stewart
Stash one of these rich treats in a lunchbox or Halloween-party favor bag. Mini marshmallows, semisweet chocolate chips, and chopped walnuts top the chocolate...
Author: Martha Stewart
Rolling the cookie dough in confectioners' sugar twice builds the marbled appearance of these crackled cookies.
Author: Martha Stewart
Named for how they literally melt in your mouth when you bite into them, these cookies can be found at cafes all over Australia and New Zealand. Also known...
Author: Martha Stewart
Huge, craggy, chewy, and delicious, these cookies are guaranteed to become classics in your kitchen. The whole-wheat flour gives them a rich nuttiness;...
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
Light-as-a-feather on the outside and chewy on the inside, these meringue snowballs take their flavor cues from a holiday classic: fruitcake. The heavenly...
Author: Martha Stewart
These biscuits are a Jamaican specialty and they're crispest the day they're made.
Author: Martha Stewart
Try one of our shaped icebox-cookie variations: Almond-Cherry Coins; Apricot-Pistachio Triangles; Almond and Candied Orange Zest Bars; White Chocolate,...
Author: Martha Stewart
We've hatched a new way to decorate and hunt for eggs, using our clever cookie-puzzle technique. Cut oval shapes out of sugar-cookie dough, "break" them...
Author: Martha Stewart
Making your own bars is surprisingly easy; this version requires less than 10 minutes of prep. Experiment with your favorite dried fruits and nuts.
Author: Martha Stewart
Homemadesandwich cookies are somuch better than the onesthat fill grocery-storeshelves. Here, a pair of perfectly chewy chocolatecookies are brought togetherbya...
Author: Martha Stewart
Sometimes called jumbles, these intricate Celtic Knot butter cookies date back to medieval times. They're flavored with vanilla and two kinds of seeds-anise...
Author: Martha Stewart
Just as setting out milk and cookies will appease a jolly elf, these gingerbread critters are sure to tame ornery beasts. Lemony royal icing cloaks the...
Author: Martha Stewart
These thin chocolate cookies with ganache icing dipped into grated coconut make the perfect nests for two or three miniature chocolate eggs.
Author: Martha Stewart
These meringue Valentine's Day kisses are dipped in bittersweet chocolate.
Author: Martha Stewart
Graham flour is available at bobsredmill.com. Find star-shaped cookie cutters at baking-supply stores or at cookiecutter.com.
Author: Martha Stewart
Bake these mocha shortbread cookies 30 minutes for a softer texture, or 35 minutes for a more traditional crumbly texture.
Author: Martha Stewart
These crowd-pleasing packable treats shine at bake sales, birthday parties, or anywhere you take them.
Author: Martha Stewart
These soft bars filled with raspberry jam are more virtuous than many coffee-break treats. Applesauce gives the cookies a cakelike texture; whole-wheat...
Author: Martha Stewart
Easy and impressive, these sandwich cookies embellish store-bought shortbread with a decadent four-ingredient date-and-walnut spread that has a honeylike...
Author: Martha Stewart
Looking for a clever way to make use of leftover Halloween candy? Make these buttery bars that are scattered with chocolate chips, chopped peanut butter...
Author: Martha Stewart
These cookies, a tasty alternative to the traditional recipe with chocolate and almonds, are naturally gluten-free and would make a nice addition to any...
Author: Martha Stewart
Torie Hallock makes these delicious cookies chock full of toffee pieces at Martha's house in Maine.
Author: Martha Stewart
Pastry chef Judy Roll and baker Rebecca Martin make traditional Jewish rugelach with Martha.
Author: Martha Stewart
For a twist on the tradition of serving Italian coffee with a strip of lemon peel, sandwich rich chocolate-espresso ganache between lemon cookies.
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...
Author: Martha Stewart
Swap out the usual graham crackers for homemade cowboy cookies packed with oats, pecans, coconut, and dark chocolate -- they make an excellent canvas for...
Author: Martha Stewart
Author: Martha Stewart
This classic campfire treat features homemade marshmallows and just-baked graham crackers.
Author: Martha Stewart
Peppermint patties inspired these chocolate shortbread cookies. You can use small snowflake, Christmas tree, or other holiday cutters to make the cutout...
Author: Martha Stewart
A scrumptious batter piped into "S" shapes bakes into golden-brown Orange Cornmeal Cookies.
Author: Martha Stewart
These cookies, with hints of lemon or orange, are a variation of our Basic Shortbread Wedges. All you need are five ingredients-flour, butter, confectioners'...
Author: Martha Stewart
The abundance of spices in these cookies gives them a longer shelf life, making them a good cookie-jar staple.
Author: Martha Stewart
Protein-packed natural peanut butter and oats form the base of these chewy retro treats drizzled with dark chocolate. They're delicious, gluten-free, and...
Author: Martha Stewart