10,000 butter real recipes

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.

Rocky road frosting with chocolate, miniature marshmallows, and salted peanuts folded into a buttercream base. The classic ice cream flavor turned into a chunky cake topping.

Meringue madeleines made with whipped egg whites, cake flour, and melted butter. Light as air with crisp edges, best eaten warm straight from the oven.

Elvis Presley's pound cake with seven eggs, heavy cream, and cake flour started in a cold oven. A dense, buttery Southern pound cake with a velvety crumb and golden crust.

Lisa Bower's cocoa brownies with a full cup of melted butter, four eggs, and two cups of chopped walnuts. A rich, one-bowl brownie loaded with nuts.

Market mystery cookies with just five ingredients: butter, dark brown sugar, oats, egg, and vanilla. Cooked in a double boiler, then baked into tiny, crisp, toffee-like wafers.

Individual pound cakes baked in ramekins with lemon zest, vanilla, and beaten egg whites for a lighter texture. Buttery, golden mini cakes with a fine crumb and citrus fragrance.

Rolled and cut oatmeal cookies with finely chopped rolled oats worked into a buttery shortbread-style dough. Holds shape through cutting, perfect for cookie decorating.

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.

Fudgy brownies made with unsweetened chocolate and butter for an intensely rich, crackly-topped square. Simple pantry ingredients, optional walnuts, and a velvety batter.

Classic Italian pizzelle cookies made with butter, eggs, vanilla, and a shot of whiskey for depth. Crisp, thin waffle cookies pressed on a pizzelle iron. Makes 16 dozen.

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

Walnut snowball cookies rolled in powdered sugar then drizzled with melted chocolate. Buttery, melt-in-your-mouth shortbread crescents made with just six ingredients.

Halloween ghost, bat, and moon sugar cookies mounted on sticks and arranged on a chocolate-frosted sheet cake. A project bake for kids with simple sugar cookie dough and easy gel-icing faces.

Buttery shortbread-style nut cookies with almond extract and chopped nuts, shaped by hand into rustic finger rolls. Tender, crumbly, and lightly sweet.

Linzer pastry dough with a full pound of butter, egg yolks, lemon zest, and vanilla. A rich, tender Austrian dough for jam-filled cookies, tarts, and meringue-topped pastries.