Martha Bakes: Never Enough Cookies Episode - PBS Food

Martha Bakes: Never Enough Cookies Episode

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With Martha Bakes, discover Martha Stewart’s tips and techniques to create delectable baked goods. Be sure to check your local listings to see when the program will be airing in your area.


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Learn to make the perfect cookie for every occasion. Next from Martha Bakes, four fantastic cookies—fruit-and-nut filled giant kitchen sink cookies, vanilla sugar cookie sorbet sandwiches, and maple-pecan shortbread squares—all so good you’ll never buy store-bought again. Plus, the most decadent double-chocolate sandwich cookies. Can we ever have enough cookies?

This Week’s Recipe

Sorbet Sandwiches

Sorbet Sandwiches Recipe

Make Martha Stewart's Sorbet Sandwiches recipe from the Never Enough Cookies episode of Martha Bakes.



  • 2 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon coarse salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 vanilla bean, halved and scraped
  • 1 tablespoon pure vanilla extract
  • 5 cups (2 1/2 pints) sorbet


  1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Whisk together flour, baking powder, and salt.
  2. In a bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until pale and fluffy, about 3 minutes; scrape down bowl as needed. Beat in eggs, one at a time. Add both vanillas and beat to combine. Add flour mixture and mix to combine.
  3. Using a 1 1/2-inch ice cream scoop, drop dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until edges are lightly golden, 12 to 14 minutes. Transfer cookies to a wire rack to cool. Allow baking sheets to cool and repeat process with remaining dough.
  4. Scoop 1/4 cup sorbet onto the flat sides of half the cookies; sandwich together with remaining cookies. Serve immediately, or wrap in waxed paper and freeze on a baking sheet until firm, up to 1 day.

Yield: 20 sandwiches


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