Martha Stewart’s Cookie of the Day Newsletter

Those who love baking fresh, tasty homemade cookies will love the Martha Stewart Cookie of the Day Newsletter. You can sign up online at www.marthastewart.com and you’ll get a tasty recipe for a new cookie every single day in your in box. Don’t worry if you’ve missed one. You can always go online to get a recap of the day’s recipe. You can also search previous recipes, too. View by the week or even by the month to get all kinds of great ideas for new cookies you can show up at the next bake sale or cookie swap with.

Here are some of the recipes that have been featured in the Martha Stewart Newsletter recently. Sign up today and you’ll always have something tasty in your inbox to look forward to.

Chocolate Sweet Hearts

These crisp, delicate cookies have less than 50 calories each. Swap in different cookie cutters for other occasions; adjust the baking time accordingly.

Prep: 25 minutes

Total: 55 minutes plus cooling

Ingredients

Makes 42

1 cup all-purpose flour (spooned and leveled)

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

4 ounces bittersweet or semisweet chocolate, chopped

4 tablespoons (1/2 stick) unsalted butter, cut into pieces

1/2 cup packed light-brown sugar

1 large egg

Directions

In a bowl, whisk together flour, cocoa, baking soda, and salt. In another bowl, set over (not in) a saucepan of simmering water; place chocolate, butter, and brown sugar; stir frequently until almost completely melted. Remove from heat, and stir until completely melted; let cool slightly.

Add egg to chocolate mixture. With a mixer on low, beat until well blended. Gradually stir in flour mixture (dough will form a ball).

Divide dough in half; roll out each half on a sheet of parchment paper to a 1/4-inch thickness. Transfer each half (still on paper) to a baking sheet; freeze until firm, about 20 minutes.

Preheat oven to 350 degrees. Working with one half at a time, flip dough onto a work surface; peel off paper. Using a 2-inch heart-shaped cookie cutter, cut out cookies; place, 1/2 inch apart, on two baking sheets. Bake until firm and fragrant, about 8 to 10 minutes. Transfer cookies to a rack to cool. These would be beautiful wrapped up and given as a chocolate cookie gift.

Helpful Hint

To roll out the dough without using flour (which would mar its color), cover your work surface with parchment paper. Once the dough is frozen, you can peel off the paper and cut the cookies directly on the work surface.

Raspberry-Almond Financiers

These petits fours conceal a honeyed, cakey interior beneath a crisp, crackly surface embellished by hand with hearts of jam.

Ingredients

Makes 45

Vegetable oil cooking spray

8 tablespoons (1 stick) unsalted butter, cut into pieces

1/3 cup honey

2 cups sliced blanched almonds (6 1/2 ounces), lightly toasted and finely ground

1/2 cup granulated sugar

1/4 cup sifted confectioners' sugar

3/4 cup sifted cake flour (not self-rising)

1/2 teaspoon salt

5 large egg whites

1 cup raspberries (fresh or frozen), pureed and strained (1/2 cup)

Directions

Preheat oven to 350 degrees. Coat mini muffin tins with cooking spray.

Heat butter in a small saucepan over medium-low heat, whisking frequently, until golden brown, 6 to 7 minutes. Add honey, and whisk until combined. Remove from heat.

Using a mixer fitted with the whisk attachment, combine almonds, sugars, flour, and salt on low speed. Raise speed to medium-high, and add egg whites, one at a time, beating after each addition until just combined. Scrape down sides of bowl. Reduce speed to low, and add warm butter-honey mixture in a slow, steady stream. Raise speed to high, and beat for 45 seconds.

Spoon batter into muffin cups, filling each halfway. Spoon a scant 1/2 teaspoon raspberry puree near one edge of each cup. Draw a skewer or the tip of a paring knife through puree toward opposite edge of cup to form a heart shape.

Bake, rotating tins halfway through, until edges are golden brown, 15 to 20 minutes. Let cool slightly in tins on wire racks. Using a small offset spatula, carefully unmold financiers, and transfer to rack. Financiers are best served warm or the same day they are baked, but they can be stored in airtight containers at room temperature for up to 3 days. If desired, serve or package financiers in decorative paper liners.