8,613 butter flour recipes

Cranberry walnut pinwheel cookies with a brown sugar filling, orange zest, and ground cranberries. A make-ahead slice-and-bake holiday cookie.

Double chocolate chunk cookies with cocoa powder in the dough and 18 ounces of semi-sweet chocolate chunks. Fudgy, rich, and loaded with melty chocolate in every bite.

Raisin peanut butter cookies with evaporated milk for a soft, cakey crumb and plump raisins throughout. A nostalgic drop cookie recipe that makes 3 dozen.

Mint chocolate fudge brownies made with melted mint-chocolate chips for intense minty richness, plus chopped nuts and a dense, fudgy crumb. Thin Mint meets brownie.

Heath Bar cake with nine chopped toffee bars, chocolate chips, and a buttery crumb topping baked in a buttermilk batter. A rich, crunchy coffee cake loaded with toffee and chocolate.

Fresh berry filling and topping make this delicious shortcake outstanding.

Virginia Lane of Cudahy secured this recipe, with its nice complexity of flavors, in the late '50s or '60s when she lived in Iran.

Toffee crisps are light, golden drop cookies studded with almond brickle chips. A crispy, buttery cookie with caramelized toffee bits in every bite.

Fudgy chocolate brownies with walnuts and a blender-made unsweetened chocolate frosting. Two-stage chocolate hit with rich crackly top and creamy frosting.

Double chocolate muffins with cocoa-rich batter studded with white chocolate chunks inside and on top. Tender, bakery-style, and easy to make from scratch.

Royal coconut cookies: chewy oatmeal-coconut drop cookies built on brown sugar and butter. Crisp edges, tender centers, and toasty coconut flavor in every bite.

Pan-fried soft-shell crabs with a lemon-caper butter sauce, white wine, and shallots. Crispy, briny, and bright with fresh lemon segments in every spoonful of sauce.

Syrian sesame muffins built on toasted sesame seeds, sesame oil, buttermilk, and brown sugar. Nutty, lightly sweet breakfast muffins with a crackling sesame top crust.

Golden onion quiche built on a full pound of slow-caramelized onions and sharp Gruyere, suspended in a heavy-cream custard. French bistro flavor, deeply savory, and worth every minute of stirring.

Peach breakfast cake bakes fresh peaches into an almond-and-orange butter cake, then crowns them with a sour cream topping that sets like custard. Dusted with cinnamon sugar and served warm or cool. A brunch-ready coffee cake.

Crustless quiche stacks Monterey Jack, cream cheese, and cottage cheese with six eggs into a 9x13 pan for a crowd-friendly brunch casserole. Naturally gluten-free with no pastry to fuss with.