Lemon squares combine the wonderful flavor of freshly squeezed lemon juice with just a few staples such as sugar, flour, eggs, and milk in this simple Lemon Squares dessert. But not only the ingredients...
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
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
This delicious recipe is courtesy of Amy Scherber and Toy Kim Dupree and can be found in "The Sweeter Side of Amy's Bread."
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 bars that are simply irresistible.
Author: Martha Stewart
Add your choice of chocolate chunks, golden raisins, or toffee pieces to the basic oatmeal-cookie recipe.
Author: Martha Stewart
A New York classic, these iconic cookies are more like flat cakes coated with chocolate icing on one half and vanilla on the other. Martha made this recipe on episode 702 of Martha Bakes.
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 secrets for creating a perfect madeleine.
Author: Martha Stewart
This oatmeal-cookie dough can be baked immediately, refrigerated for one to two days, or frozen for up to a month.
Author: Martha Stewart
Everything's nice about Mexican hot chocolate, which is why we dreamed up a cookie that showcases its signature qualities: deep cocoa flavor, a melt-in-your-mouth texture, and the assertive kick of cayenne...
Author: Martha Stewart
These melt-in-your mouth pecan sandies are way better than their store-bought cookie counterparts.
Author: Martha Stewart
Start filling up your cookie jar with those popular treats.
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 crave-worthy cookies have a kiss ofcherry and make a sweet valentine when sealedwith a personalized cherry-hearts tag. Try swapping the cherries fordried cranberries, which arejust as tart and a...
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 you can find.
Author: Martha Stewart
These chocolately shortbread wedges are even more enticing with a splash of colorful icing.
Author: Martha Stewart
Filling the cutouts of these sugar cookies with crushed hard candy yields the most striking stained glass effect.
Author: Martha Stewart
Instead of old-fashioned oatmeal raisin, swap in apricots and white chocolate. The white chocolate's sweetness tempers the tang of the fruit, creating a balanced batch that will appeal to kids and adults...
Author: Martha Stewart
One basic dough can make very different but equally delectable cookies -- Spritz Butter Cookies, Cut-Out Butter Cookies, and Icebox Butter Cookies.
Author: Martha Stewart
The tops of these brownie-like cookies look as if they've been shattered. Coat the balls of dough thoroughly in confectioners' sugar before they go in the oven. They'll flatten and "crack" on their own...
Author: Martha Stewart
For this Scottish variation of our Classic Shortbread, the dough is baked in a stoneware mold.
Author: Martha Stewart
Baking, simplified: One pan and two steps create this soft, gooey, giant cookie.
Author: Martha Stewart
This delicious nutmeg cookie recipe is courtesy of Abigail Breslin's great-grandmother.
Author: Martha Stewart
Bittersweet chocolate and cocoa powder give a classic cereal bar a devilish twist. With only five ingredients and 10 minutes of prep work, who could resist baking one of these batty bars?
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, candied citrus peel, hazelnuts, and almonds.
Author: Martha Stewart
Rolling these classic Christmas cookies in powdered sugar once while they're still warm and again when they're completely cooled ensures their snowball-like appearance.
Author: Martha Stewart
These cookies are wrapped in the spirit of the season. Fresh out of the oven, they have a wonderfully chewy center. Over time, the centers become more crisp, reminiscent of biscotti.
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 made this recipe on Martha Bakes episode 405.
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 to make. Martha made this recipe on episode 704...
Author: Martha Stewart
This recipe for cranberry-pistachio biscotti is adapted from "Martha Stewart's Baking Handbook."
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
Maureen Kirk, of Malvern, Pennsylvania, sent us a recipe for her family's favorite crispy, chewy treats. She says, "These simple cookies are delicious as is, or with mix-ins. They're so versatile, it's...
Author: Martha Stewart
Use this basic gingerbread recipe to make cutout cookies in various shapes. Our favorites are gingerbread boys and girls in different sizes, decorated with white royal icing and currant "buttons."
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 delicious treats were inspired by mugs of hot chocolate topped with marshmallows.
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
Named after the jam-filled linzertorte that inspired them, these beautiful heart-shaped cookies are ideal for a wedding dessert buffet, Valentine's Day, or any romantic occasion. Apricot, strawberry, or...
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
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
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 of chocolate chips -- a whopping 4 1/2 cups go...
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: Spice Cookie Dough, Chocolate Cookie Dough, Citrus...
Author: Martha Stewart
Tasty macaroons are a great treat and can also be an elegant gift when placed in a container.
Author: Martha Stewart
Even though the ingredient list may seem about as long as a grocery shopping list, they're simple to make. In fact, these Kitchen Sink Cookies are so basic you can mix everything by hand; this helps to...
Author: Martha Stewart
These cookies are truly flavorful and make wonderful gifts.
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
Crisp and chewy at the same time, these Southern delicacies are simple to make, and they keep well in an airtight container.
Author: Martha Stewart
Candied ginger brings a sweet heat to these crisp, golden cookies, while lemon gives the glaze a distinct zing.
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 fruit-apricots and cherries.
Author: Martha Stewart