330 flour butter salt egg recipes

Very tasty and you can definitely notice the great flavor from all these spices.

Chocolate peanut butter bars with chips baked into the batter and melted on top for a smooth chocolate layer. Chewy, dense, and no-fuss from one pan.

Empanadas are Brazil's national appetizer, tiny pies filled with chicken olives, and peas.

Soft yeast cinnamon rolls baked in muffin tins for tidy, individual swirls. A rich milk-and-butter dough gets a generous cinnamon-sugar filling, rolled, sliced, and baked golden. A from-scratch classic.

A quick and easy snack that can be served plain or with a bit of jelly to give it a fruity taste.

Æbleskiver: Danish pancake balls with cardamom-spiced sour cream batter and folded egg whites for cloudlike puffs. Cook in the traditional pan, dust with powdered sugar, dip in tart jam.

Egg shortbread cookies with a tender, crumbly texture from butter, sugar, and a whole egg. Blind-baked with pie weights for an even, golden result. Simple 5-ingredient recipe.

This quick and easy snack is perfect for the kids to take to school or have after dinner.

Bachelor buttons: traditional English shortbread-style cookies made with butter, flour, sugar, and a hint of nutmeg. Tender, pale, walnut-sized teatime classics.

Lemon pignoli biscotti with toasted pine nuts, fresh lemon juice, and lemon zest. Twice-baked into crisp, citrusy Italian cookies perfect for dipping.

Homemade English muffins cooked on a griddle, dusted with cornmeal for that signature crackly bottom and full of nooks and crannies for melted butter to pool in.

Bite-sized sweet mini muffins dipped in melted butter and rolled in cinnamon sugar. Tender, nutmeg-spiced, and perfect for gifting or brunch platters.

An old family recipe, from Josephine Bowles Shepard, 1894-1966.

Delicate almond-scented cookies sandwiched with honey-sweetened apricot filling, shaped like little pillows and sealed with fork tines.

Lapland biscuits, a vintage popover-style breakfast bake with airy soufflé-like centers and crisp edges. Just seven pantry ingredients, served warm with butter and jam.

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.