Also known as cuccidati or turtigliuna, buccellati are Sicily's best-known Christmas cookie. Martha fills the buttery dough with a delicious combination of figs, pecans, and raisins.
Author: Martha Stewart
Looking for a way to upgrade basic shortbread cookie dough? Add in chopped dried fruit, as we've done here, which adds texture and more sweetness. We love apricots, but any variety will do.
Author: Martha Stewart
Crunchy, buttery and nutty, these crisps are a delightful addition to any holiday cookie plate.
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
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
Since these sublime cookies rely on butter for much of their flavor, use the best quality creamery butter you can find.
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
Drizzles of lemony icing and sprinklings of sanding sugar give these simple gingerbread triangles their Christmas tree appearance and holiday flair.
Author: Martha Stewart
Author: Martha Stewart
Classic lemon bars get a couple of twists: wheat germ adds texture to the shortbread crust, and lime juice and zest join their lemon counterparts to flavor the filling.
Author: Martha Stewart
Simple sugar cookies become tokens of affection when cut into X's and O's for your valentine. This recipe appears on the Martha Stewart Makes Cookies App. Also try: Chocolate Hugs and Kisses Cookies
Author: Martha Stewart
Malt powder enriches these cookies with a creamy caramel and vanilla flavor that calls to mind a malted milk shake at an old-time soda fountain.
Author: Martha Stewart
Use this recipe to make our Pumpkin-Gingerbread Ice Cream Sandwiches.
Author: Martha Stewart
Classic sugar cookies take baking back to basics. But in their simplicity lies their perfection: It's hard to beat the delicate flavor of cookies with only the most elemental of ingredients. We veered...
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' sugar, vanilla extract, and citrus.
Author: Martha Stewart
A cushion of fluffy chocolate buttercream is suspended between two crisp chocolate wafers. The finishing touch? Rolling in toasted hazelnuts for a buttery, crunchy finish. This recipe appears in our cookbook...
Author: Martha Stewart
Author: Martha Stewart
This sweet is a cinch to make. Keep a supply on hand for lunchboxes, weekends, and casual entertaining.
Author: Martha Stewart
These cookies are studded with dried currants, which are tiny raisins made from Zante grapes. The currants must be soaked overnight, so you'll need to plan your craving a day in advance.
Author: Martha Stewart
These crisp pistachio pralines, not unlike brittle, can be cut to any size. Packaged individually or in clusters, they're just right for doling out coworkers or setting out for Santa.
Author: Martha Stewart
Chewy and sticky sweet, these molasses cookies will be a surefire hit at your holiday cookie swap.
Author: Martha Stewart
Start a new Halloween tradition: Bake chocolate cookies cut into the shapes of ghostly bats and cats.
Author: Martha Stewart
Take one bite of this Southern classic, and you'll see why its name supposedly originated from the word 'divine'! Divinity candy is nougat-like confection that typically has mix-ins like dried fruit and...
Author: Sarah Carey
This dessert recipe is courtesy of chef Emeril Lagasse.
Author: Martha Stewart
Hello, sunshine: This mix of citrus fruits is a sweet change from tangy lemon bars.
Author: Martha Stewart
You can substitute almonds or hazelnuts for the pistachios in this Italian nougat recipe.
Author: Martha Stewart
To bake these cookies in one batch, you will need two madeleine pans. You can also bake them in two batches, cooling and buttering the pan between uses. Dipped cookies can be stored in the refrigerator...
Author: Martha Stewart
No need to wait for the girls in green to sell you a box of cookies. Indulge in this version of the minty classic, with a holiday-inspired topping of crushed red-and-white candies.
Author: Martha Stewart
When richly spiced cardamom cookies, scented with allspice and cloves, are pressed with wood-grain and scallop patterns and cut into the shapes of trees and reindeer, they create a charming woodland fantasy...
Author: Martha Stewart
These buttery pecan bars are made with an easy press-in-the-pan shortbread crust, making them the ultimate sweet and salty dessert.
Author: Martha Stewart
These chocolate cookies get an extra dose of Christmas spirit thanks to festive dried cranberries.
Author: Martha Stewart
This dessert from reader Sara Chylack of Duxbury, Massachusetts is ideal for people who love the deep, rich flavor of molasses. Look for unsulfured, which has a purer taste than the sulfured version.
Author: Martha Stewart
Think of these sweets as deconstructed biscotti. The cookies have a similar flavor, but here the dough is pressed into a single flat sheet for faster baking and then broken into jagged pieces.
Author: Martha Stewart
Martha made this recipe on Martha Bakes episode 402.
Author: Martha Stewart
This recipe is based on the famous Key-lime pie from Joe's Stone Crab restaurant in Miami Beach.
Author: Martha Stewart
This bar cookie takes inspiration from old-fashioned pecan pie.
Author: Martha Stewart
Reminiscent of a fruit crisp, this sweet-tart dessert upends the usual proportions of jammy filling and buttery oatmeal crumble to great effect.
Author: Martha Stewart
We've taken the guesswork out of making this classic French cookie, so you can prepare the dessert at home (for less than 25 cents a pop!). Be sure to weigh the ingredients precisely, and follow the step-by-step...
Author: Martha Stewart
Serve these flavorful cookies with Supremed Citrus for a light dessert after a heavy meal.
Author: Martha Stewart
Author: Martha Stewart
Keep the grill hot during dinner for a batch of easy s'mores for dessert.
Author: Martha Stewart
What's great about basic buttery shortbread cookies is how you can add flavors to them. Or just leave them as is.
Author: Martha Stewart
Torie Hallock makes these delicious cookies chock full of toffee pieces at Martha's house in Maine.
Author: Martha Stewart
"I was raised in a Jewish family in Los Angeles, so I didn't celebrate a white Christmas," Elizabeth Colling says. But there was always eggnog. She worked the holiday drink into cheesecake bars, dense...
Author: Martha Stewart
Inspired by Southwestern and Italian desserts, these cookies combine zesty lime and crunchy cornmeal. This unusual and not-too-sweet cookie is a nice alternative for the holiday season. For a different...
Author: Martha Stewart
Basic sugar cookies are the star of dessert when iced and decorated with edible silver dust. The icing will thicken as it sits, so make it once the cookies have cooled.
Author: Martha Stewart
Transform nutty cookies into triple-decker delights: Sandwich them around a creamy melted-chocolate filling, and munch away!
Author: Martha Stewart