Description

These delicate almond meltaway cookies offer a tender, crumbly texture that dissolves in the mouth. Each cookie is infused with a subtle almond flavor, complemented by a smooth, sweet glaze. They are baked until lightly golden, resulting in a delightful treat perfect for any occasion.

Ingredients

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For the Cookies:
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon salt
For the Glaze:
1 1/2 cups powdered sugar
2–3 tablespoons milk
1/2 teaspoon almond extract
Optional: A pinch of sea salt flakes for garnish

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Instructions

**Prepare the Dough:** In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the almond extract.
**Add Dry Ingredients:** Gradually add the all-purpose flour and salt to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
**Chill Dough:** Cover the dough and chill in the refrigerator for at least 30 minutes. This helps prevent spreading.
**Preheat Oven & Prep Baking Sheets:** Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
**Shape Cookies:** Roll the chilled dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets. Gently flatten each ball slightly with the palm of your hand or the bottom of a glass.
**Bake:** Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies should not brown significantly.
**Cool:** Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
**Make the Glaze:** While cookies cool, whisk together the powdered sugar, milk, and almond extract in a small bowl until smooth and pourable. Add more milk a teaspoon at a time if the glaze is too thick, or more powdered sugar if too thin.
**Glaze Cookies:** Once cookies are completely cool, dip the tops of each cookie into the glaze, allowing excess to drip off. Place them back on the wire rack set over parchment paper to catch drips.
**Set Glaze:** If desired, sprinkle with sea salt flakes immediately after glazing. Allow the glaze to set completely before storing.

Notes

Ensure butter is truly softened, not melted, for the best dough texture.

Do not overbake the cookies; they should remain pale for that signature “meltaway” texture.

Cool cookies completely before glazing to prevent the glaze from melting.

Store cookies in an airtight container at room temperature for up to 5 days.

Prep Time: 20 minutes
Cook Time: 10-12 minutes

Nutrition

Calories: 120
Fat: 5g
Carbohydrates: 18g
Protein: 1g