10,000 buttery 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.

Microwave chocolate pecan fudge made with cocoa powder, powdered sugar, butter, and evaporated milk. No candy thermometer needed for this quick, foolproof method.

Hand-shaped vanilla almond cookies baked low and slow for a tender, shortbread-like crumb. Simple butter cookie dough with finely chopped almonds throughout.

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.

Biscotti di anise are traditional Italian twice-baked almond cookies with anise seeds and anisette liqueur. Crunchy, fragrant, and made for dunking in espresso or Vin Santo.

Fudgy brownies made with unsweetened chocolate, butter, and pecans. Customize the bake time for fudgy or cakey results, and the pan size for giant or bite-sized squares.

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.

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.

Crunchy brown sugar nugget cookies baked in muffin tins with oats, granola, pecans, and butter. Flourless, crumbly, and caramelized with crispy edges.

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.

Upgraded fudge cake mix recipe with whipped topping and butter flavoring for an extra-moist, tender crumb. Two layers of deep chocolate frosted all over for a showstopper with minimal effort.