These Almond Meltaway Cookies are melt your mouth good! The almond frosting adds to the almond goodness of this cookie.
I keep telling myself I’m not going to bake this holiday. We are headed down to California for Christmas since Baby Wilkes is due right after Christmas and his parents aren’t traveling. I’ll probably do a little baking down there and today’s Almond Meltaway Cookies will be at the top of the list along with these Raspberry White Chocolate Cookies and these Toffee Meringue Cookies. I miss the days when my girls lived at home and we use to host a cookie baking day! Cookie baking day just isn’t as much fun when you are in the kitchen by yourself!
Sugar cookies are one of my favorite Christmas cookies. It may really be the frosting I like best. I am also a big fan of almond and I prefer almond extract in my sugar cookies to vanilla! I even love using almond syrup in my milk to make an almond steamer. Give me all the almond. Have you tried my almond sheet cake? It’s amazing! You may never make chocolate sheet cake again!
If you are looking for a new cookie recipe to dress up your Christmas cookie plate this year you are going to want to give this one a try. Especially if you like almond! It’s light, crispy around the edges and soft in the middle.
It’s pretty much a sugar cookie but a little lighter than my favorite sugar cookie recipe, which no surprise uses almond extract too. Once the frosting sets up and dries you can stack these cookies if needed in a little cellophane bag for gift giving. I sent a batch to my husband’s office and they met with rave reviews.
My favorite kitchen items I used to make these ALMOND MELTAWAY COOKIES:
PARCHMENT PAPER SHEETS – These precut sheets of parchment paper are a total time saver in the kitchen.
SHEET PAN – I have at least six of these in my kitchen. I use them everyday. The 13 x 18 size is perfect and I use them for everything!
COOKIE SCOOP – I have these in several different sizes but this is the one I use the most and is the perfect size for cookies.
- 2 cups flour, all purpose
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup butter room temperature
- 3/4 cup sugar
- 1 egg
- 2 tsp almond extract
- 1 1/2 cup powdered sugar
- 1-2 Tbsp milk
- 1 1/2 tsp almond extract
Preheat oven to 375 degrees F.
Mix together butter and sugar. Beat until light and fluffy
Add in egg and extract and mix until combined
Add in flour, baking powder and salt. Mix until combined
Roll dough into 1 inch balls and place on baking sheet. Use the bottom of a glass to press down onto cookie and gently flatten.
Bake for 8 minutes. Do not overbake cookie.
Remove from oven and place on cooling rack.
In a bowl, mix together powdered sugar, milk and almond extract.
Frost cooled cookies. Allow frosting to set up. Place in refrigerate to help them set up faster.
Recipe originally found at The Novice Chef Blog.
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