Almond Meltaway Cookies

As soon as I saw these cookies in my Facebook newsfeed, I knew that I had to make them immediately. That was after I had to wipe the drool off my keyboard. Soft sugar cookies that are almond flavored topped with icing? I was completely sold. I mean really, how can you beat a soft sugar cookie? I know I can't resist them. Thankfully, I had just enough almond extract in my cupboard to make these babies.

And they did not disappoint.

They were soft, sweet, almond-flavored deliciousness. Everything I had hoped they would be. And cute to boot! I barely even waited for the icing to set before tasting one (or two!). So easy, so delicious. End of story.


Almond Meltaway Cookies

Yield: 30 Cookies

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt (or can use regular table salt)
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons almond extract

For the icing

  • 1 cup powdered sugar
  • 1 Tablespoon milk
  • 2 teaspoons almond extract

Directions

Preheat oven to 375°F. Line a baking sheet with parchment paper or a silpat. Set aside.

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

In a stand mixer, beat the butter and sugar until light and fluffy, 3-4 minutes. Add the egg and almond extract, mixing until combined. Add the flour mixture 1/2 cup at a time, mixing until completely combined.

Roll 1 tablespoon of dough into a small circle and then press with hands (or with the bottom of a cup) into a disk shape. Place on prepared baking sheet.

Place in the preheated oven and bake for 8-10 minutes, or until just barley beginning to brown. (Don't over bake because they will become crunchy) Remove from the oven and let cookies rest on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.

For the icing:

In a small bowl, whisk together the powdered sugar, milk and almond extract, until smooth.

Using a spoon, smooth the icing onto the top of each cookie and let set for 10 minutes, or until hardened. Store in the fridge, let come to room temperature when ready to serve.

Source: Adapted from The Novice Chef