Description
Delight in these classic Almond Meltaway Cookies that feature a tender, buttery texture with a hint of almond flavor. Perfectly soft and lightly glazed with a sweet almond icing, these cookies melt in your mouth, making them an irresistible treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Glaze
- 1 cup powdered sugar
- 1 1/2 tablespoons milk
- 1/2 teaspoon almond extract
- Sliced almonds, for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Make the Cookie Dough: In a large bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. Then add the egg and 2 teaspoons of almond extract, mixing thoroughly to combine.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients into the wet mixture, stirring just until combined to form the dough.
- Shape the Dough: Scoop tablespoon-sized portions of the dough and roll each into a ball. Place the dough balls on the prepared baking sheet and gently flatten each ball slightly with your fingers.
- Bake the Cookies: Bake the cookies in the preheated oven for 8-10 minutes or until the edges are set but not browned. Remove from oven and allow to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Glaze: While the cookies cool, whisk together the powdered sugar, milk, and 1/2 teaspoon almond extract until smooth. Drizzle or spread this glaze over the cooled cookies and garnish with sliced almonds if desired.
Notes
- For best results, make sure the butter is at room temperature to ensure smooth creaming.
- Do not overbake the cookies; they should be just set at the edges to retain a meltaway texture.
- Sliced almonds on top add a nice crunch but are optional for those with nut allergies.
- Store cookies in an airtight container at room temperature for up to one week.
