Description
Delight in these Almond Meltaway Cookies, a tender and buttery treat infused with almond extract. Soft and melt-in-your-mouth, they are topped with a smooth almond glaze and optional sliced almonds for a lovely crunch. Perfect for any occasion, these cookies balance sweet and nutty flavors in every bite.
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. Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Cream butter and sugar. In a large bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and well combined. Then add the egg and 2 teaspoons of almond extract, mixing thoroughly for a smooth dough base.
- Combine dry ingredients. In a separate bowl, whisk the all-purpose flour, baking powder, and salt. Gradually incorporate these dry ingredients into the wet mixture, stirring gently just until combined to avoid overmixing.
- Form dough balls. Using a tablespoon scoop, portion out the dough and roll into balls. Arrange them spaced on the prepared baking sheet, then gently flatten each ball slightly with your fingers to help them bake evenly.
- Bake the cookies. Place the tray in the preheated oven and bake for 8 to 10 minutes, or until the cookie edges are set but not browned. After baking, let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare and apply glaze. Whisk together the powdered sugar, milk, and 1/2 teaspoon of almond extract until smooth. Once the cookies have fully cooled, drizzle or spread this almond glaze over the top. If desired, sprinkle sliced almonds for an extra crunch and decorative touch.
Notes
- Ensure butter is softened but not melted for the best texture.
- Do not overbake to keep the cookies tender and meltaway.
- The glaze can be adjusted in thickness by adding milk or powdered sugar accordingly.
- For stronger almond flavor, consider adding toasted almond flour to the dough.
- Store cookies in an airtight container at room temperature for up to 5 days.
