8,613 butter flour recipes

Fresh raspberry tart with a buttery press-in pastry crust and cornstarch-thickened raspberry filling baked until golden. Simple, fruity, and elegant.

Old-fashioned strawberry shortcake biscuits made with shortening, folded with melted butter, and cut into diamonds. Flaky, tender, and baked at high heat.

Halloween cookies built on a classic chocolate cocoa drop dough: butter, sugar, eggs, and cocoa powder make a tender base ready for spooky frosting, sprinkles, or candy eyes.

Traditional Jewish cheese blintzes with thin, eggy crepes wrapped around a sweetened cottage cheese filling, pan-fried in butter until golden. Freezer-friendly.

Buttery cookie dough base with crushed Lifesavers candy and food coloring for colorful, candy-filled cookies. A fun, customizable dough for creative baking.

Molletes are traditional Mexican cookies made with cornmeal, butter, egg yolks, and pine nuts. Lightly sweet with a sandy, crumbly texture from the cornmeal.

Cheese apple pie with cinnamon-spiced apples topped with a cheddar biscuit crust baked until golden and crisp. The classic apple-cheddar pairing in dessert form.

Spice and nut thumbprint cookies with ground pecans, cinnamon, and jam filling. Buttery shortbread-style cookies with a fruity center, perfect for holiday baking.

Granola scones studded with five-fruit cocktail, baked as one large round and cut into wedges. Crunchy granola clusters, tender crumb, and a sugar-sparkled top.

Noah's Ark brownies made with a full pound of butter, 3/4 pound semi-sweet chocolate, 7 eggs, and 4 cups of walnuts. A massive, ultra-rich batch that fills two pans and yields 42 brownies.

Thin, crispy wafer cookies rolled into delicate tubes while warm, then dipped in melted chocolate and crunchy pecans. A show-stopping holiday cookie that bakes in just 6 minutes.

Pizzelles press a buttery vanilla dough between hot iron grids for thin, crispy Italian waffle cookies with intricate snowflake patterns. Classic Christmas and wedding cookie.

Pyrizhky are Ukrainian baked turnovers with a flaky sour cream and butter pastry dough, filled and glazed with egg wash and coarse sugar crystals. Crisp, rich, and endlessly adaptable.

Espresso-hazelnut shortbread cookies with real coffee grounds, toasted hazelnuts, and cold butter baked low and slow. Sandy, crumbly, and deeply aromatic with a bold coffee bite.

Anise almond biscotti baked twice for that signature crunch. Shaped into horseshoes, sliced, and dried low and slow. Keeps for weeks in a jar. Built for dunking.

These buttery, crumbly, moist and chocolaty brownies will knock your socks off.