20 December, 2016
Almond Meltaway Cookies
This 12 Days of Christmas Cookies has taken me so many places! Today I landed on Almond Meltaway Cookies from the Novice Chef. My good God. I didn’t think any cookie would top the eggnog cookie I made a couple posts ago…but I was WRONG. This recipe will be on the cookie permanent cookie rotation schedule, thats just how good it is. What makes it even better is that its a quick cookie to make.
This cookie bakes at a little higher temp than most, so we will be setting our oven to 375 degrees. Whisk together flour, baking powder and salt and set aside. Cream butter and sugar until light and fluffy (always, always use room temp butter while baking, unless cold is specified). Add egg and almond extract. Add flour mixture until combined. Roll dough into small ball and press (with hands or bottom of glass) into disk shape. These babies only need 8 minutes of cook time. They will NOT brown, but they are cooked. Keep on baking sheet for about 5 minutes. After they have cooled (of you haven’t eaten them all by now, because they are delicious with or without frosting) ice with a mix of powdered sugar, milk (or water) and almond extract. I also added a bit of karo syrup, as it sets the icing up SO beautifully. The recipe suggest to store cookies in the fridge, but I did not.
I’m in love, if you couldn’t tell already. The cookie is perfect in every way. The almond flavor is just enough for take and fragrance. The consistency is moist and pillowy. I made them days ago and they are still super soft! If you could only make one cookie this Christmas season…this ones the one.
For the complete recipe, follow the link below: