These Almond Meltaway cookies feature a buttery shortbread base and a delightful almond flavor, making them the perfect sweet treat for the holiday season!
EQUIPMENT
- Mixing bowls
- Stand mixer or hand mixer
- Measuring cups and spoons
- Baking sheet
INGREDIENTS
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- ¾ cup white granulated sugar
- 1.5 tsp almond extract
- ½ tsp vanilla extract
For the Topping:
- ½ cup powdered sugar
- 1 tsp almond extract
- 2-3 tsp water
- Thinly sliced almonds
INSTRUCTIONS
- Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
- In a medium mixing bowl, combine the flour, baking powder, and salt. Stir until well mixed and set aside.
- In the bowl of a stand mixer (or using a hand mixer), beat the softened butter on medium-high speed for about one minute until light and fluffy.
- Add the sugar and beat for an additional 2 minutes. Mix in the vanilla extract and almond extract and continue to beat for another 30 seconds. Scrape down the sides as needed.
- Gradually add half of the flour mixture, mixing on low speed until just combined. Then add the remaining flour mixture and mix until fully incorporated, with no visible streaks of flour.
- Use your hands to roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 1-2 inches apart. Repeat until all the dough has been used (about 32 cookies).
- Bake for 6-7 minutes at 400°F, but be careful not to overbake. The cookies should be pale and barely set.
- While the cookies bake, prepare the glaze by mixing powdered sugar, 1 tsp almond extract, and water in a small bowl.
- Once the cookies are out of the oven, let them cool on the baking sheet for about 5 minutes, then transfer them to a wire rack.
- After transferring the cookies, gently press a few almond slices onto each one and drizzle with the almond glaze.
- Allow the glaze to set and the cookies to cool before serving. Enjoy!
