Description
Almond Meltaway Cookies are delicate, buttery treats infused with almond extract and topped with a smooth almond icing. These soft, melt-in-your-mouth cookies offer a perfect balance of sweetness and nutty flavor, ideal for any occasion or simply to enjoy with a cup of tea or coffee.
Ingredients
For the Cookies
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, room temperature
- ¾ cup granulated sugar
- 1 large egg
- 2 teaspoons almond extract
For the Almond Icing
- 1 cup powdered sugar
- 1 to 2 tablespoons milk, or substitute water
- 1 teaspoon almond extract
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silpat to prevent sticking and set it aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. This ensures your cookies have a consistent texture and rise properly.
- Cream Butter and Sugar: Using a stand mixer, beat the unsalted butter and granulated sugar together until the mixture becomes light, fluffy, and pale in color. This aerates the dough, contributing to the meltaway texture.
- Add Egg and Almond Extract: Mix in the large egg and almond extract until fully incorporated, providing moisture and rich almond flavor to the dough.
- Incorporate Flour Mixture: Gradually add the dry flour mixture to the wet ingredients, half a cup at a time, mixing thoroughly after each addition until the dough is smooth and uniformly combined.
- Shape Cookies: Roll tablespoons of dough into small balls, then gently press each ball into a disk shape using your hands or the bottom of a cup. Place the shaped cookies evenly spaced on the prepared baking sheet.
- Bake the Cookies: Bake for 8 minutes at 375°F. The cookies will appear pale and not fully browned, but they are perfectly baked. Remove them from the oven and allow to rest on the baking sheet for 5 minutes.
- Cool Cookies: Transfer the cookies to a wire rack to cool completely before icing. This prevents the icing from melting.
- Prepare Almond Icing: In a small bowl, whisk together powdered sugar, 1 tablespoon of milk (or water), and almond extract until smooth. Adjust consistency by adding a splash more milk if it’s too thick.
- Ice the Cookies: Spoon the almond icing over the cooled cookies, smoothing it out evenly. Let the icing set for at least 10 minutes, or until it hardens.
- Store Properly: Store iced cookies in an airtight container in the refrigerator. Bring them to room temperature before serving for the best texture and flavor.
Notes
- Storage: Keep your almond meltaway cookies refrigerated in an airtight container due to the dairy in the icing. They will stay fresh for up to 2 weeks.
- Serving: Allow cookies to come to room temperature before serving to enjoy the melt-in-your-mouth texture fully.
- Milk Substitute: Water can be used instead of milk in the icing if dairy-free is preferred.
- Shaping Tip: Pressing the dough into disks helps the cookies bake evenly and retain their delicate texture.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
