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Martha Stewart's Cookies: The Very Best Treats to Bake and to Share by Martha Stewart Living Magazine

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Notes about this book

Notes about Recipes in this book

  • Chewy chocolate gingerbread cookies

    • swegener on February 01, 2015

      I love these--SO good. I'm kind of a ginger fanatic, and I had no idea how great it went with chocolate!

    • JKDLady on April 11, 2016

      We love these cookies. They are slightly time-consuming, but well worth the effort!

  • Grammy's chocolate cookies

    • Cheri on December 08, 2013

      These are very easy, really satisfying for a chocolate craving, and reasonably quick (dough needs an hour in the frig before baking). Needs full baking time, and still quite soft at 12 min., could extend to 13-14 min. Nice in a mix with others for Christmas cookie plate. Make sure to have sanding sugar on hand.

    • SACarlson on September 05, 2015

      Really delicious. Almost like a brownie in cookie form. I didn't have any sanding sugar on hand and used caster sugar with no problems.

  • Pecan logs

    • Cheri on December 08, 2013

      Easy, buttery, very good. Needs the full cooking time. Nice compliment to Grammy's Chocolate Cookies from the same book for a Christmas cookie plate. Definite repeat.

  • Lime meltaways

    • Breadcrumbs on January 12, 2013

      p. 121 Fabulous! I found these while nosing around on the www in search of baking books. In my travels I came across a video of Martha making these cookies and I was smitten. They’re quick and easy to prepare and they taste fabulous! The dough is extremely easy to work with and I loved Martha’s tip of using a ruler w the parchment to round out the dough. Essentially this is a slice and bake shortbread but w less sugar in the dough itself. The dusting of icing sugar is a perfect counterpoint to the tartness of the lime juice and zest in the cookie itself. NB that the book has you use the paddle attachment but the video suggests the whisk. I went with the latter and was very pleased w the results. I typically reserve the whisk for eggs so this was a small revelation for me. Photos here: http://chowhound.chow.com/topics/884276#7824250

  • Cherry almond biscotti

    • Frogcake on December 10, 2016

      Delicious and easy to make. I froze all but a dozen for Christmas and the do freeze well too. Recommend saving the amaretto cherry liquid (all but two tbsp) to drizzle over vanilla ice cream.

  • Giant chocolate sugar cookies

    • Frogcake on December 10, 2016

      Also delicious and they freeze well. I made small cookies -about two and a half dozen-which I baked for 13 minutes at 375F.

  • Banana-walnut chocolate-chunk cookies

    • elizabethzvolpe on May 14, 2013

      These cookies were moist and chewy with just the right amount of banana, walnuts and chocolate chip. Such a hit.

    • elizabethzvolpe on November 03, 2014

      http://www.thekitchenchronicles.com/2014/02/11/banana-walnut-chocolate-chunk-cookies/

  • White chocolate-chunk cookies

    • Frogcake on December 12, 2016

      These are outstanding cookies! And arguably very healthy considering all of the rolled oats! Perfect on our Christmas treat tray. I replaced the walnuts with chopped almonds. Will be adding these to my cookie portfolio.

  • Gingerbread-white chocolate blondies

    • Medamida on January 25, 2014

      These are best eaten a row at a time. I double the spices and add crystallized ginger.

  • Brown-butter toffee blondies

    • elizabethzvolpe on May 19, 2013

      These blondies came together very easily and the brown butter added a nice touch- however, the nuttiness of the butter and the walnuts was overpowered by how cloyingly sweet these were (probably should have been warned by the 2.5 cups of sugar + 1 cup of toffee...)

  • Butterscotch-cashew blondies

    • IvyManning on February 20, 2015

      This are very dry and don't taste like much of anything.

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Reviews about this book

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Reviews about Recipes in this Book

  • Citrus cornmeal shortbread

    • Lisa Is Cooking

      Of course, other types of citrus could work here, or you could even mix more than one kind. But, once I’m thinking lemon, I tend to have a one-track mind.

      Full review
  • Maple-pecan shortbread

  • Pistachio lemon drops

    • I Made That!

      ... after they baked they looked a little plain, so I gave them a little extra kick with a lemon glaze.

      Full review
  • Chewy chocolate gingerbread cookies

    • I Made That!

      They got rolled in sugar before baking, to give them a nice sugar crust when they are cooled.

      Full review
  • Lime meltaways

    • Two Peas and Their Pod

      Sometimes Martha’s recipes annoy me because I think she tries on purpose to make things difficult. But not this one, the recipe was easy breezy! There were few ingredients and they were all basic.

      Full review
    • I Made That!

      The generous amounts of lime peel make it a beautiful dough. After baking, they get rolled a few times in powdered sugar which will sweeten them up and help them melt in your mouth.

      Full review
    • Not So Humble Pie

      Though I am usually not a fan of ice box cookies...I do love these. A light crisp cookie with the bright flavor of fresh lime that first crumbles and then melts in your mouth.

      Full review
  • Fortune cookies

    • Not So Humble Pie

      ...an absolute chore to bake. The recipe makes almost 50 cookies and I don't think I made it past 20. I was baking them 2-3 at a time and at 6 minutes a batch it adds up to roughly 2 hours of baking.

      Full review
  • Chocolate meringues

    • Not So Humble Pie

      ...each cookie is roughly 15 calories, virtually fat free and packs a big chocolate flavor into a little cookie package. Win!

      Full review
  • Chunky peanut, chocolate, and cinnamon cookies

    • Lisa Is Cooking

      The cinnamon was a nice addition to the chocolate and peanut butter flavors, and the ratio of chunkiness of chips and nuts to cookie was just right.

      Full review
  • ISBN 10 0307394549
  • ISBN 13 9780307394545
  • Linked ISBNs
  • Published Apr 14 2008
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Clarkson Potter

Publishers Text

Cookies are the treat that never disappoints. Whether you're baking for a party or a picnic, a formal dinner or a family supper - or if you simply want something on hand for snacking - there is a cookie that's just right. In Martha Stewart's Cookies, the editors of Martha Stewart Living"" give you 175 recipes and variations that showcase all kinds of flavors and fancies. Besides perennial pleasers like traditional chocolate chip and oatmeal raisin, there are other sweet surprises, including Rum Raisin Shortbread, Peppermint Meringue Sandwiches with Chocolate Filling, and Lime Meltaways.

Cleverly organized by texture, the recipes in Martha Stewart's Cookies inspire you to think of a classic, nostalgic treat with more nuance. Chapters include all types of treasures: Light and Delicate (Cherry Tuiles, Hazelnut Cookies, Chocolate Meringues); Rich and Dense (Key Lime Bars, Chocolate Mint Sandwiches, Peanut Butter Swirl Brownies); Chunky and Nutty (Magic Blondies, Turtle Brownies, White Chocolate-Chunk Cookies); Soft and Chewy (Snickerdoodles, Fig Bars, Chewy Chocolate Gingerbread Cookies); Crisp and Crunchy (ANZAC Biscuits, Chocolate Pistachio Biscotti, Almond Spice Wafers); Crumbly and Sandy (Cappuccino-Chocolate Bites, Maple-Pecan Shortbread, Lemon-Apricot Sandwiches); and Cakey and Tender (Lemon Madeleines, Carrot Cake Cookies, Pumpkin Cookies with Brown-Butter Icing).

Each tantalizing recipe is accompanied by a lush, full-color photograph"



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