When Jorge is away for work (2 weeks out of the month lately) strange things happen at our house. Like dinner is a sweet potato with melted marshmallows on top. I can go the entire day without putting on real people clothes. I will order more things on Amazon then should be legal…like this super handy over the sink chopping board with a veggie strainer built in! I’m totally obsessed.
I will also watch crap television — this week it was House Hunters — reruns for hours. I will eat dinner standing over the sink while reading my latest magazine that came in the mail. And most importantly, I bake. Luckily now that we have moved back to Tampa, I have people to force these baked goods on to. My Mom was the receiver of these cookies and if the texts I got the next morning are any indication, she loved them!
Just like the name suggests, these babies totally melt in your mouth. They are so perfectly soft and have tons of butter and almond flavors. If you were looking to have a little fun with them, you could always add toasted almond slivers to the top or add food coloring to the frosting for a pop of color. But to me, a perfectly simple cookie is the best…and that is exactly what these are.
Almond Meltaway Cookies
Yield: 32 Cookies
2 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon flaked sea salt (or can use regular table salt)
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
1 large egg
2 teaspoons almond extract
1 cup powdered sugar
1 tablespoon milk (or water)
1 1/2 teaspoons almond extract
Preheat oven to 375°F. Line a baking sheet with parchment paper or a silpat. Set aside.
In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In a stand mixer, beat butter and sugar until light and fluffy. Add egg and almond extract, mixing until combined. Add flour mixture 1/2 cup at a time, mixing until completely combined.
Roll 1 tablespoon of dough into small circles and then press with hands (or with the bottom of a cup) into a disk shape. Place on prepared baking sheet.
Bake for 8 minutes. The cookies will not look browned or cooked, but they are! Remove from oven and let cookies rest on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.
In a small bowl, whisk together powdered sugar, milk and almond extract - until smooth.
Using a spoon, smooth icing onto the top of each cookie and let set for 10 minutes, or until hardened. Store in the fridge, let come to room temperature when ready to serve.
*this post was originally published March 2013.