8,613 butter flour recipes

Coiled honey almond twist bread made with basic sweet dough, topped with a buttery honey-almond glaze that caramelizes as it bakes. A pull-apart breakfast or brunch bread.

Hazelnut spritz cookies pressed into delicate rings, baked until pale gold, and dipped in dark chocolate. A European-style holiday cookie for cookie trays and gift tins.

Homemade English muffins cooked on a griddle, not baked. Soft yeast dough with straight-sided rounds that tear open for the signature craggy, butter-catching interior.

Povatica bread dough for the bread machine, a sweet enriched yeast dough that becomes the base for Slovenian walnut-filled rolled povatica.

A simple lemon-scented butter cake split in half, layered with vanilla pudding, fresh berries, and clouds of whipped cream. Old-school German Erdbeertorte energy with minimal effort.

Cape Cod cranberry pie with a self-forming buttery crust that bakes right over tart cranberries and chopped nuts. No pie crust rolling needed. Just mix, pour, and bake.

Classic butter nut balls (also called Russian tea cakes or Mexican wedding cookies). Buttery, melt-in-your-mouth shortbread rolled twice in powdered sugar for a snowy finish.

Italian pizzelles with butter, sugar, eggs, and a hint of anise pressed in a hot pizzelle iron into delicate snowflake-patterned wafer cookies. Traditional Italian holiday cookie.

Delicate French curled cookies (tuiles) made with butter, powdered sugar, egg whites, and vanilla. Paper-thin ovals baked until golden, then rolled around a wooden spoon handle.

Orange macadamia nut cookies are buttery shortbread diamonds with chopped macadamias and bright orange zest. Just five ingredients, no eggs, rolled and cut for a tea-tray cookie that bakes up tender and crisp.

Pillowy potato dumplings with cottage cheese and a whisper of nutmeg, boiled until tender and drizzled with melted butter. Eastern European comfort food from scratch.

Old-fashioned lace cookies with pecans, brown sugar, and corn syrup, rolled into delicate cylinders while still warm. Shatteringly crisp and caramel-sweet.

Pasta twists in a creamy asparagus sauce made with butter, olive oil, half-and-half, and a bouillon cube. A simple Italian-style pasta ready in 40 minutes.

Cheesy popover ring built on classic French choux pastry, studded with sharp cheddar and baked into a golden, crackly wreath. Pull-apart bread for brunch, soup, or holiday tables.

Traditional Appalachian stack cake with tender cookie-thin layers separated by spiced apple butter. Bake crisp golden rounds, then let them soften overnight as the apple butter melts into each bite.

Schwaemme, a traditional German cream sauce with king boletes and chanterelles, finished with parsley and lemon. Serve over potato or bread dumplings for a classic Bavarian side.