Description
These Almond Meltaway Cookies are delicate, buttery treats infused with almond extract and topped with a smooth glaze and optional sliced almonds. Perfectly soft with a light crunch, these cookies melt in your mouth, making them ideal for tea time or festive occasions.
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 prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Make the Cookie Dough: In a large bowl, cream together the softened butter and granulated sugar using a mixer or spoon until the mixture becomes light and fluffy. Then, add the egg and 2 teaspoons of almond extract, mixing well to combine.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, stirring just until the dough comes together without overmixing.
- Shape the Dough: Scoop out tablespoon-sized portions of dough and roll each into a smooth ball. Arrange the balls on the prepared baking sheet, spacing them apart, and gently flatten each slightly with your fingers.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake for 8-10 minutes, until the edges are firm but not browned. Once baked, allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, milk, and 1/2 teaspoon almond extract until you achieve a smooth glaze. Drizzle or spread this glaze over the cooled cookies and optionally garnish with sliced almonds for an added crunch and decorative touch.
Notes
- For softer cookies, avoid overbaking; edges should not brown.
- Make sure the butter is softened but not melted for best texture.
- Store cookies in an airtight container at room temperature for up to one week.
- Optional sliced almonds add texture and a nutty flavor if desired.
- You can substitute almond extract with vanilla extract if preferred, but the almond flavor is characteristic to these cookies.
