10,000 butter recipes

Forget the store-bought cookie dough and learn how to make cookies from scratch—it's simple.

Old-fashioned brownies live up to their name: chewy-fudgy texture that's neither cakey nor candy-dense, studded with raisins and chopped nuts. A vintage one-bowl brownie with deep chocolate flavor.

Checkerboard cookies made easy with a fudge marble cake mix: build a black-and-white checkerboard from vanilla and chocolate dough strips, chill, slice and bake. A showy slice-and-bake cookie without the fuss.

Crustless German chocolate pie with toasted walnuts and a fudgy, brownie-like center. One bowl, no rolling pin, and an overnight chill that turns each slice into something between a pie and a flourless torte.

Chocolate mint pinwheel cookies with a two-tone spiral of vanilla and mint-chocolate dough, sliced thin and baked crisp with a melted chocolate coating on the bottom.

Trimlestown roast sirloin is an Irish roast with whiskey and red wine pan sauce. Slow-roasted for two hours and served with a rich beurre manie gravy. Classic Sunday roast fare.

French-style hazelnut praline buttercream built on a custard base with egg yolks, milk, and unsalted butter. A professional pastry filling and frosting.

Florentine triangle cookies with a buttery shortbread crust, candied cherry and pineapple topping with almonds, and a semi-sweet chocolate drizzle. A stunning holiday cookie.

Hazelnut shortbread with toasted ground hazelnuts pressed into a buttery dough and drizzled with melted semi-sweet chocolate. A simple, elegant cookie with a Nutella-like flavor combination.

Traditional Irish oatcakes with rolled oats, brown sugar, and butter cut into triangles. A buttery, slightly sweet biscuit-cracker hybrid for tea time, breakfast, or alongside cheese.

Masar dal made with pink lentils, turmeric, and a sizzling garlic-ghee tadka poured over the top. Just 5 ingredients for a classic Indian lentil dish that's creamy, earthy, and deeply satisfying.

Two-layer spice cake with cinnamon, allspice, nutmeg, and plumped raisins, frosted with Swiss meringue mocha buttercream. A showstopper dessert for serious bakers.

Shrimp and sea scallops over angel hair pasta in a reduced white wine, cognac, and tarragon butter sauce. An elegant 30-minute seafood dinner with restaurant polish.

This 1951 Pillsbury Bake-Off classic layers chocolate-mint cake with a cream cheese frosting made from semisweet chocolate, peppermint extract, and powdered sugar. A retro showstopper.

Frosty date balls with chopped dates and walnuts in a buttery shortbread dough, baked low and slow, then rolled in powdered sugar while warm. A classic holiday cookie.

Sesame crusted halibut pan-seared in butter with a golden sesame seed coating. Egg white acts as the glue for a nutty, crunchy crust on tender, flaky fish.