Butter

cookies (such as digestive or butter cookies) (250 grams) • mascarpone or cream cheese (about 15.9 oz / 450 grams) • heavy cream (about 9.9 oz / 280 grams) • unsalted butter, at room temperature (about 4.4 oz / 125 grams) • cookie butter or hazelnut spread (about 14 oz / 400 grams) • white chocolate (about 400 grams) • powdered sugar (about 2.6 oz / 75 grams) • vanilla extract

all-purpose flour (800 grams) • unsalted butter, softened (500 grams) • powdered sugar (150-200 grams) • vanilla sugar or 2 teaspoons vanilla extract • blanched and roasted unsalted almonds (150 grams) • Powdered sugar, for dusting

ground oats (about 100 grams) • all-purpose flour (about 200 grams) • melted butter (about 170 grams) • honey • vanilla powder • cinnamon

walnut halves (about 120 grams) • sesame seeds (about 110 grams) • black sesame seeds (about 20 grams) • unsalted butter, softened (about 180 grams) • granulated sugar (about 180 grams) • large egg • vanilla extract • baking powder • salt • all-purpose flour (about 260 grams)

unsalted butter, at room temperature (500 grams) • all-purpose flour (750 grams) • vanilla sugar or 2 teaspoons vanilla extract • Walnuts • powdered sugar (250 grams) • Powdered sugar, for dusting

unsalted butter (750 grams) • powdered sugar (150 grams) • all-purpose flour (500 grams) • almonds (100 grams) • vanilla • baking powder • brandy • baking soda • Powdered sugar for dusting

self-rising flour (375 grams) • powdered sugar (125 grams) • cold butter (200 grams) • vanilla extract • egg • egg yolk, for brushing the cookies

(about 2 1/4 cups) unsalted butter • (about 1 1/3 to 1 1/2 cups) brown sugar • vanilla extract or zest • eggs • salt • (about 710-945 grams) all-purpose flour (1 cup = 118 grams)

all-purpose flour (about 900 grams) • unsalted butter, softened (about 500 grams) • powdered sugar (about 220 grams) • vanilla powder or 2 teaspoons vanilla extract • roasted almonds, chopped (about 200 grams)

unsalted butter (500 grams) • all-purpose flour (950 grams) • vanilla sugar or 3 teaspoons vanilla extract • coarsely chopped almonds (120 grams) • coarsely chopped walnuts (80 grams) • powdered sugar (200 grams) • Powdered sugar and 2 packets vanilla sugar (or 2 teaspoons vanilla extract) for dusting

unsalted butter (about 750 grams), at room temperature • margarine (about 500 grams), at room temperature • eggs • granulated sugar (about 200 grams) • powdered sugar (about 200 grams) • vanilla powder or 3 teaspoons vanilla extract • brandy (about 1/2 glass or 120 ml) • Juice of 2 oranges • baking powder (about 2 tablespoons) • heaping teaspoon baking soda • almond flour (about 500 grams) • finely chopped hazelnuts (about 300 grams) •

unsalted cow's milk butter (about 125 grams) • fresh goat's milk butter (about 125 grams) • powdered sugar (about 120 grams) • all-purpose flour (about 400 grams) • vanilla (or 1 teaspoon vanilla extract) • brandy • baking powder (I didn't use it, but I think it's needed) • unsalted roasted almonds, coarsely chopped (about 100 grams) • Powdered sugar for dusting

all-purpose flour (about 800 grams), good quality • (about 500 grams) fresh unsalted butter, preferably sheep’s milk if available, otherwise cow’s milk • (150-200 grams) powdered sugar • vanilla extract • (about 150 grams) blanched and roasted unsalted almonds • Powdered sugar for dusting

unsalted butter, preferably from goat and sheep milk (300 grams) • whole raw almonds (120 grams) • baking powder • vanilla powder • powdered sugar, plus extra for dusting (110 grams + extra) • dark rum or brandy (25 grams) • all-purpose flour (600 grams)

melted sheep and goat’s milk butter (about 300 grams; see explanation below) • blanched almonds (about 180 grams) • powdered sugar (about 55 grams) • brandy (about 25 ml) • all-purpose flour (about 500 grams) • baking powder • Powdered sugar for dusting, or you can cover them with chocolate (instructions for chocolate coating in another post)

butter (about 70 grams) • sugar (about 110 grams) • eggs • baking powder dissolved in a little water • flour (about 250 grams) • salt • Chocolate chips

unsalted butter • all-purpose flour (about 250 grams) • honey • milk • cinnamon • tiny bit of vanilla (optional) • baking powder

(about 500 grams) coarse semolina • (about 250 grams) butter • Zest from 4 lemons • water • sugar • raisins • Cinnamon for sprinkling

butter (about 450 grams) • powdered sugar (about 60 grams) • almonds (about 140 grams) • all-purpose flour (about 625 grams) • baking powder • vanilla extract or 2 teaspoons vanilla flavoring • little ouzo, about 1/4 wine glass (about 2 tablespoons or 30 ml)

all-purpose flour (about 600 grams) • unsalted butter, at room temperature (about 350 grams) • powdered sugar (about 120 grams) • vanilla sugar or 2 teaspoons vanilla extract • vanilla pudding powder (for cooking) • vanilla extract • Powdered sugar for dusting

unsalted butter, at room temperature (500 grams) • powdered sugar (220 grams) • vanilla powder • orange blossom water • bitter almond liqueur • sliced almonds, unsalted, toasted (200 grams) • all-purpose flour (900 grams) • orange blossom water • powdered sugar (300 grams)

all-purpose flour (about 380 grams) • powdered sugar (about 150 grams) • unsalted butter (about 250 grams) • egg yolks • cherry and apricot jam (about 100 grams) • brandy

unsalted butter (250 grams) • powdered sugar (250 grams) • all-purpose flour (750 grams) • egg yolk • baking powder (10 grams) • milk (130 ml) • vanilla sugar or 2 teaspoons vanilla extract • ground cardamom • ground mastic (mastiha) • ground mahleb • brandy (50 ml)

vegetable shortening • unsalted butter • (about 115 grams) margarine • all-purpose flour • vanilla sugar or 5 teaspoons vanilla extract • (about 30 grams) powdered sugar • (about 140 grams) blanched almonds • Powdered sugar for dusting

unsalted butter (room temperature) (250 grams) • vegetable shortening (room temperature) (250 grams) • all-purpose flour, sifted (800 grams) • raw blanched almonds (use a small coffee cup for measuring) • powdered sugar (for the dough) • vanilla sugar or 4 teaspoons vanilla extract • Powdered sugar (for dusting)

powdered sugar (100 grams) • egg yolks • egg • unsalted butter (500 grams) • brandy • nutmeg • roasted almonds, coarsely chopped (150 grams) • vanilla sugar or 2 teaspoons vanilla extract • baking soda • all-purpose flour (800 grams) • White, milk, or dark couverture chocolate • Chopped pistachios

sugar (about 400 grams) • eggs • unsalted butter (250 grams) • milk (120 ml) • orange juice (120 ml) • Zest of 1 orange • all-purpose flour (about 1 kilogram, you may need a little more) • baking powder • vanilla sugar or 2 teaspoons vanilla extract • baking soda • salt

unsalted butter (about 2 1/4 cups) • teacup powdered sugar (about 3/4 cup or 90 grams) • baking soda • brandy (optional) • vanilla extract or 2 vanilla pods • all-purpose flour (about 8 cups) • teacup roasted, coarsely chopped almonds (about 3/4 cup or 100 grams)

Beirut-style phyllo dough (you can substitute regular phyllo dough, but it won’t be quite the same) • = 2 1/4 lbs unsalted cow’s butter (fresh) (about 1 kg) • sesame seeds (about 500 grams) • almonds (about 500 grams) • shelled pistachios (about 250 grams) • –2 tablespoons Smyrna spice mix (a cinnamon-based spice blend) • plus 1 cup sugar (about 2 kg plus 1 cup) • water (about 1200 ml) • corn syrup • Juice of 1 small lemon • Peel of 1 lemon

(about 1.1 lbs/500 grams) phyllo dough • (about 9 oz/250 grams) unsalted butter • blanched almonds, unsalted and raw (about 200 grams) • walnut halves or pieces (about 150 grams) • ground cinnamon • sugar • sugar (about 250 grams) • water (about 200 grams) • lemon juice or 1 tablespoon glucose syrup • Peel from 1/2 lemon