Light and buttery, these Almond Meltaways Cookies are a melt in your mouth shortbread type cookie with a sweet delicious almond glaze on top. These are soft almond flavored sugar cookies that will be a welcome addition to any holiday cookie exchange or cookie tray this year.
Whisk together flour, baking powder, and salt, set dry ingredients aside.
2 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon salt
In a stand mixer, with a hand mixer, or with a sturdy fork, cream together: butter, sugar, egg, and almond extract.
1 cup unsalted butter, ¾ cup granulated sugar, 1 egg, 2 teaspoons pure almond extract
Slowly add in the dry ingredients into the wet ingredients, and mix until just smooth.
Refrigerate the dough for about 30 minutes to make it easier to work with.
To form cookies, use a cookie dough scoop to form balls, about the size of walnuts or tablespoon fulls, roll the dough into a ball, and place the dough ball on a parchment paper lined cookie sheet.
Press to flatten the dough ball with the bottom of a glass that’s been dipped in granulated sugar. Flatten to about ¼ to ½-inch thick.
Bake for 8 minutes. They barely get golden on just the edges. Don’t cook too long. Once they’re out of the oven, the cookies will set up as they rest on the baking sheet.
Place the cookie sheet on a wire rack and allow them to cool about 5 minutes before removing the cookies from the cookie sheet to directly to the wire cooling rack.
Cool on a wire rack while you prepare the glaze.
Glaze
For the glaze, mix together ingredients, frost or drizzle on warm cookies. Glaze will set while cookies cool completely.
1 cup powdered sugar, 1 Tablespoon milk, 2 teaspoons pure almond extract