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Almond Meltaway Cookies

Delightful almond cookies that melt in your mouth, perfect for any occasion and filled with nostalgia.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, room temperature Ensure butter is at room temperature for best results.
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons almond extract Use more for a stronger flavor.
For the icing
  • 1 cup powdered sugar
  • 1-2 tablespoons milk (or substitute with water) Add more milk if icing is too thick.
  • 1 teaspoon almond extract

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a Silpat mat.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a stand mixer, cream together the room temperature butter and granulated sugar until light and fluffy.
  4. Add the egg and 2 teaspoons of almond extract to the butter mixture, mixing until combined.
  5. Gradually mix in the flour mixture, about 1/2 cup at a time, until fully incorporated.
Baking
  1. Roll about a tablespoon of dough into small balls and press them into disks. Place on the prepared baking sheet.
  2. Bake for 8 minutes. They should not look browned, but should be subtly cooked.
  3. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Icing
  1. In a small bowl, whisk together powdered sugar, 1 tablespoon of milk, and 1 teaspoon of almond extract until smooth.
  2. Smooth the icing over each cooled cookie and let set for about 10 minutes.

Notes

Store finished cookies in an airtight container in the refrigerator for up to a week. Allow to come to room temperature before serving for best flavor.