Almond Meltaway Cookies
Soft shortbread-style cookies topped with a sweet almond glaze. These delicate treats are buttery, lightly sweetened, and perfect for almond lovers seeking a melt-in-your-mouth delight.
Equipment
- 1 stand mixer or hand mixer
- 1 baking sheet lined with parchment paper or silpat
- 1 wire rack for cooling cookies
- 1 medium bowl
- 1 small bowl for icing
- 1 spoon for spreading icing
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons almond extract
- 1 cup powdered sugar
- 1 to 2 tablespoons milk or water
- 1 teaspoon almond extract
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper or a silpat.
- Whisk together flour, baking powder, and salt in a medium bowl; set aside.
- Beat butter and sugar in a stand mixer until light and fluffy.
- Add the egg and almond extract to the butter mixture and mix until combined.
- Gradually add the flour mixture, half a cup at a time, mixing until fully incorporated.
- Roll tablespoon-sized portions of dough into small circles and press into disks with your hands or the bottom of a cup.
- Place the shaped cookies on the prepared baking sheet.
- Bake for 8 minutes; cookies will not appear browned but are fully cooked.
- Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare icing by whisking powdered sugar, 1 tablespoon milk, and almond extract in a small bowl until smooth; add more milk if needed to thin.
- Spread the icing onto the cooled cookies using a spoon and allow to set for 10 minutes until hardened.
- Store iced cookies in the fridge and bring to room temperature before serving.
Notes
- Store cookies airtight in the fridge for up to 2 weeks due to dairy in icing.
- Let cookies come to room temperature before serving for best taste and texture.