Almond Meltaway Cookies are a simple shortbread style cookie with almond flavoring and a simple almond-flavored icing. While I am not a baker normally, these almond meltaway cookies are definitely a good reason for me to bake. I am obsessed with any baked items that are almond flavored. The Danish Puff Pastry is my favorite breakfast pastry and these almond cookies are my new favorite non-chocolate cookie recipe.
How to Make Almond Meltaway Cookies
After the egg is incorporated into the butter and sugar, add the dry ingredients. Combine the flour and baking powder and sift together. Then slowly add the flour mixture to the wet ingredients. Add salt to the batter when half the flour mixture has been mixed into the dough.
When the dough is mixed, start making dough balls with a one-inch scoop. Place on a parchment lined cookie sheet spacing about two to three inches apart.
The cookies will resemble shortbread when they are flattened. I made some standard air bake cookie sheets with 9 cookies and some with 16. If you are using a 1-inch scoop the 4 X 4 arrangement works just fine for the cookies.
Bake the cookies for 8 minutes on 375 degrees. The cookies will not be brown at all. Unless you accidentally cook them for 10 minutes, then the edges will be brown. Pull the cookies out of the oven and cool for five minutes on the pan before moving them to a cookie rack to cool.
Simple Almond Icing
While the cookies are cooling, combine milk, powdered sugar, and almond extract for the icing for the cookies. Yes, more almond extract. When the icing is done and the cookies are cooled, spoon the icing over the top of the cookies.
Almond Meltaway Cookies
- 8 tablespoons butter, room temperature
- ¾ cup sugar
- 1 egg
- 2 teaspoons almond extract
- 2 cups flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup powdered sugar
- 2 tablespoons milk
- 2 teaspoons almond extract
- Cream together the butter and sugar with a mixer. Mix the egg and almond extract to the butter and sugar.
- In a separate bowl, sift the flour and baking powder together. Mix the flour mixture into the wet ingredients a half a cup at a time. Add the salt when half the flour has been mixed into the dough.
- When the flour is completely incorporated, use a 1-inch scoop to make the cookies. Place on a parchment-lined cookie sheet. Then flatten with the bottom of a greased glass.
- Bake at 375° for 8 minutes. The cookies will be very light-colored. Let set on cookie sheet for five minutes before transferring to a cooling rack.
- While the cookies cool, make the icing by combining all three ingredients. Then spoon the icing on each cookie and use the back of the spoon to spread the icing out.
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