1,803 butter flour recipes

Award-winning almond shortbread cookies with a buttery dent filled with homemade butterscotch frosting and topped with chopped pistachios. A 1986 classic.

Chocolate heart sandwich cookies with almond extract, pink buttercream frosting, and a peek-through cutout center. A Valentine's Day baking project with show-stopping results.

Rich cocoa brownies topped with a mocha frosting made with instant coffee and cocoa powder. Fudgy, intensely chocolatey squares with a glossy coffee-spiked icing.

French onion tart with a handmade butter pastry, slow-cooked onions, bacon, and a silky cream custard. Baked low and slow for a rich, golden filling.

Florentine cups: miniature honey-almond cereal cups with coconut, raisins, and orange zest, finished with a citrus icing drizzle. Italian florentine cookie meets mini muffin.

Irish curd cake: a traditional sieved cottage cheese cheesecake in a shortbread crust with lemon zest and a sugar-butter glaze. Light alternative to heavy American cheesecake.

These cake-like bars are great for breakfast or snack. For the filling, you can use whatever your favorite dried fruits to substitute the dates.

Lemon cornmeal cake with a hot lemon glaze and crushed blueberry sauce. A rustic single-layer buttermilk cake with a tender crumb and gritty cornmeal bite, finished with bright citrus shine.

Dark chocolate sea salt cookies, intensely cocoa-rich slice-and-bake sables studded with bittersweet chocolate and flecked with fleur de sel. Slightly underbaked for a soft, fudgy center and a salty-sweet finish.

Marbled chocolate cookies with sour cream for extra softness, made by folding melted semi-sweet chocolate into vanilla dough. Baked low and slow so they stay chewy, never crisp.

Fudgy peppermint brownies with crushed candy canes, unsweetened chocolate, and chopped nuts folded into the batter. A chocolate-mint treat ideal for holiday baking and cookie tins.

Batter Fried Sage Leaves (Salbey Zu Backen) recipe

Cream cheese rugelach filled with cinnamon sugar, walnuts, and raisins rolled into flaky crescent pastries. A classic Jewish bakery cookie with a tender, buttery dough.

Smokey's sourdough chocolate chip cookies, a soft, chewy classic with a subtle tang from sourdough starter. Brown sugar and a butter-shortening combo keep them tender. A tasty use for sourdough discard.

Gingered rhubarb crisp with crystallized ginger folded into tart rhubarb under a buttery crumb topping. Baked until bubbling and golden, served warm with vanilla ice cream.

Granny's ham and potato gratin for a crowd layers parboiled potatoes, diced ham, and Swiss cheese with a mustard-garlic bechamel. Feeds 24, bakes in under an hour, and can be assembled a day ahead.