SWEETS RECIPES

ALMOND MELTAWAY COOKIES RECIPE

This ALMOND MELTAWAY COOKIES RECIPE is a lot like shortbread cookies recipe, with an over layer of sweet almond. They’re soft, Smooth, and I promise you’ll be addicted to them after just one bite!

They are a super soft almond shortbread style cookie topped with almond royal icing, and they are truly amazing.

I will also order way too many things off Amazon…like adorable baking mitts and this Almond & Honey Shea Sugar Scrub that I am absolutely obsessed with. Can you tell I am on a big almond kick lately?

I almost always eat dinner standing over the kitchen sink while reading my latest magazine. Hey — fewer dishes! And most importantly, I bake.

ALMOND MELTAWAY COOKIES INGREDIENTS NEEDED:

FOR THE COOKIES:

— 2 cups all-purpose flour.

— 1/2 tsp baking powder.

— 1/4 tsp flaked sea salt (or sub regular table salt).

— 1 cup unsalted butter, room temperature.

— 3/4 cup granulated sugar.

— 1 large egg.

— 2 tsp almond extract.

FOR THE ALMOND ICING:

— One cup powdered sugar.

— 1 tbsp milk (or sub water).

— 1 1/2 tsp almond extract.

ALMOND MELTAWAY COOKIES INSTRUCTIONS RECIPE:

Preheat oven to 375 °F. Line a baking sheet with parchment paper or a silpat. Set aside.

In a medium bowl, whisk together flour, baking powder and salt. Set aside.

In a stand mixer, beat butter and sugar until light and fluffy. Add egg and almond extract, mixing until combined. Add flour mixture 1/2 cup at a time, mixing until completely combined.

Roll 1 tablespoon of dough into small circles and then press with hands (or with the bottom of a cup) into a disk shape. Place on prepared baking sheet.

Bake for 8 minutes. The cookies will not look browned or cooked, but they are! Remove from oven and let cookies rest on a baking sheet for 5 minutes. Then, transfer to a wire rack to cool completely.

For Icing: In a small bowl, whisk together powdered sugar, milk and almond extract – until smooth.

Using a spoon, smooth icing onto the top of each cookie and let set for 10 minutes, or until hardened. Store in the fridge, let come to room temperature when ready to serve.

More recipes:

QUICK STRAWBERRY PIE

EASY BUTTERY PECAN TARTS

GRANDMA’S PIZZA CASSEROLE

CREAMY GARLIC SHRIMP

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