Description
Almond Meltaway Cookies are delicate, buttery cookies infused with almond extract and topped with a sweet almond glaze. These melt-in-your-mouth treats are perfect for tea time or special occasions, combining a tender texture with a subtle nutty flavor enhanced by a light powdered sugar glaze and optional sliced almonds.
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
Almond 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 line a baking sheet with parchment paper to prevent sticking and to ensure even baking.
- Make the Cookie Dough: In a large bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. Then, add the egg and 2 teaspoons of almond extract and mix well to combine the wet ingredients thoroughly.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt throughout the flour. Gradually add this dry mixture to the wet ingredients and stir gently until just combined to avoid overworking the dough.
- Shape the Dough: Scoop tablespoon-sized portions of the dough and roll each into a ball. Place the dough balls spaced apart on the prepared baking sheet, then slightly flatten each ball using your fingers to help them bake evenly and form the signature cookie shape.
- Bake the Cookies: Bake in the preheated oven for 8 to 10 minutes or until the edges are set but the cookies are not browned, ensuring a tender meltaway texture. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar, milk, and 1/2 teaspoon almond extract until smooth. Drizzle or spread this glaze evenly over the cooled cookies. If desired, garnish with sliced almonds to add a crunchy texture and additional almond flavor.
Notes
- Make sure the butter is softened to room temperature for easier creaming with sugar.
- Do not overbake the cookies; they should remain pale with just set edges to keep their meltaway texture.
- The almond glaze adds sweetness and moisture; be sure cookies are fully cooled before glazing to prevent melting.
- Sliced almonds are optional but recommended for visual appeal and extra crunch.
- Store cookies in an airtight container for up to one week to maintain freshness.
