8,613 butter flour recipes

Froggers are oversized soft molasses cookies from old Nantucket whaling kitchens, spiced with ginger, cloves, nutmeg and allspice, flavoured with dark rum and dotted with raisins. Cut into 4-inch rounds for a proper hand-sized cookie.

Danish almond cookies (Mandel Kager) with cardamom and cinnamon, brushed with egg wash and topped with a blanched almond half. A traditional Scandinavian Christmas cookie.

Weintraubentorte, a traditional German grape torte with a buttery shortcrust shell and a whipped egg white, almond, and fresh grape filling baked until golden.

Mocha pecan balls rolled in powdered sugar, made with espresso, cocoa powder, butter, and chopped pecans. A coffee-chocolate twist on classic snowball cookies.

Classic homemade chocolate cake with deep cocoa flavor baked in layers or a sheet pan. This tender, from-scratch cake is perfect for birthdays and celebrations.

Soft spiced drop cookies packed with plump raisins, warm cinnamon, cloves, and nutmeg. Spread thin, bake fast, cut into squares for old-fashioned cookie jar treats.

Orange almond cookies with chopped almonds and orange zest in the dough, a thumbprint center filled with a whole blanched almond, and an egg wash for golden shine.

Crustless apple pie with a buttery graham cracker and pecan streusel, finished with a melted caramel sauce poured right over the top. Spiced with cinnamon and nutmeg for a warm, gooey fall dessert.

Victorian honey cakes from an 1872 recipe, made with butter, honey, and egg yolks, topped with heather honey and ground almonds. Light, tender, and warmly sweet.

Crunchy twice-baked biscotti studded with toasted almonds, grated chocolate, and warm cinnamon. The ultimate coffee-dunking cookie, made from scratch in your own kitchen.

Oat-pecan praline cookies with molasses, maple extract, and brown sugar. Chewy oat cookies loaded with chopped pecans and topped with a pecan half, baked to a deep golden brown.

Buttery almond cutout cookies shaped like birds with sliced almond feather wings and a sparkly sugar glaze. A whimsical holiday baking project the whole family will love.

Cranberry lemon bread is a quick bread studded with fresh cranberries and pecans, brightened with lemon zest in the batter and a tart lemon-sugar glaze on top. Best served the day after baking.

Pan-fried trout with toasted almonds, lemon, and tarragon. Egg and cream batter creates an extra-crispy coating. Classic French technique ready in 50 minutes.

Saffron-kissed almond biscotti with bright lemon zest and a glossy egg-white glaze. Twice-baked until dry and crisp, these Italian cookies actually improve after a few days in a paper bag.

Belgian spice crisps are paper-thin, shatteringly crisp cookies scented with cinnamon, clove, nutmeg, ginger, lemon, and rum. A European Christmas classic rolled ultra-thin for maximum crunch.