Stand Mixer

These date-filled cookies get their soft texture from applesauce; wheat flour and bran add wholesome notes.

Some of the same ingredients used for hot chocolate go right into these crowd pleasers. Cocoa powder gives them their chocolate flavor, while marshmallows are the squishy centers. Slathered on top is a chocolate frosting that hides the marshmallow—creating a delightful surprise for the lucky person who takes a bite.

Blondies are usually baked in a square or rectangular pan and cut into bars. Here we’ve used a springform pan to bake a round that’s then cut into wedges. The familiar flavor is made even more irresistible with the spice of candied ginger, the sweetness of dried pears, and the crunch of pistachios.

The addition of whole, salted peanuts in this super-crunchy cookie imparts the perfect balance of salty and sweet. And the light-as-air texture of the crisps themselves contrasts quite nicely with the chunkiness of the peanuts.

These crisp, lemony sugar cookies will lend a touch of whimsy to a spring bridal or baby shower, but you can enjoy them anytime—rain or shine.

Three layers of cornmeal shortbread are separated by a chunky cherry-almond filling. Because the flavor of almond extract is so intense, only a tiny amount is needed to flavor the jam for all of the cookies.

A few leaves make a pretty garnish when scattered on top of a cake for Thanksgiving; you can also serve them anytime with bowls of ice cream or fresh fruit. You will need a leaf stencil, available at crafts-supply stores, to form these tuiles.

This recipe calls for natural peanut butter, which gives the cookies a richer peanut flavor. Old-fashioned rolled oats produce a heartier texture than the smaller-cut quick-cooking variety, while whole peanuts deliver added crunch.

Sugar cookies are buttery classics, with a nice crunch. They are delicious on their own, but they also make ideal holiday cookies when festively decorated with Royal Icing. Try customizing the dough to your own taste with an addition such as finely grated lemon zest, a bit of brandy, or a hint of cinnamon.

These luminescent sugar cookies have “windows” that begin as bits of hard candy. To make a template, draw a tree or other simple shape onto card stock or a thin plastic sheet, and cut it out. Place the cutout on rolled-out cookie dough, and cut around it with a paring knife. Alternatively, use cookie cutters (wide shapes work best).

This snowflake gets its icy sheen from piped Royal Icing dusted with sanding sugar. You can use this basic recipe to make gingerbread men or other cutout shapes; just alter the baking time if the size of the cutter is different. Decorate each with Royal Icing, candies, sprinkles, and other embellishments, as desired.

This variation on the classic chocolate chip cookie will snap and crumble with every bite. Adding more butter and granulated sugar contributes to the crunch.

Cardamom-flavored cookies are a traditional specialty of the Scandinavian countries. This crisp cracker-like variety is made more crunchy with a topping of finely chopped pistachios and shredded coconut.

John Barricelli, a longtime friend of Martha Stewart Living and a very accomplished baker, created the recipe for these irresistible cookies. We’ve tried lots of pecan bars over the years, but John’s are the absolute best.

Sarah Bernhardt cookies are as multilayered as their namesake—the famed French actress who once starred in the title role of Hamlet. An almond macaroon base is topped with silken chocolate filling and then covered in melted chocolate, resulting in a truffle-like cookie with a bit of crunch.

A thick layer of poured chocolate ganache frosts the top of these wedge-shaped brownies. Sprinkle with tiny heart-shaped candies for your Valentine, change the garnish to suit other occasions, or simply present them unadorned.

Sweet Potato Pie is always served at Thanksgiving at my house. I used to think there wasn’t much of a difference between Sweet Potato Pie and Pumpkin Pie, but this recipe made me change my mind. It’s just sweet enough, and it’s so smooth and creamy. Hmmm … I need to think of more holidays to make this for, so I can eat it more often!

So what’s my birthday cake of choice? Chocolate cake with caramel icing. Yum! Most people have tried white cake with caramel icing, but my grandma Elizabeth Yearwood spread that amazing Caramel Icing on chocolate layers, and it was even more delicious. The cake recipe came from my grandma Paulk. I guess I could call this Two-Grandma Cake! Now my mom makes this cake for me every year. The Caramel Icing has a mind of its own, so you never really know what it’s going to look like, but it doesn’t matter to me. It always tastes amazing!