Last week, I had the privilege of driving across the country for a quick weekend visit to my alma mater, Brigham Young University. ย Every time I return, my heart aches a bit to go back and relive that amazing time in my life. ย It was so much hard work to survive, but those four years were wrapped with the best people, professors and atmosphere you will find anywhere.
Almond Meltaway Cookies
Ingredients
Cookies
- 1 C butter, room temperature
- 3/4 C sugar
- 1 egg
- 2 tsp almond extract
- 2 C flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Icing
- 1 C powdered sugar
- 1–2 Tb milk
- 2 tsp almond extract
- sliced almonds, optional
Instructions
1. ย Preheat oven to 375 degrees. ย In a stand mixer, beat together the butter and sugar until light and fluffy, scraping down the sides occasionally. ย Add the egg and almond extract and beat to combine, again taking the time to scrape down the sides of the bowl. ย Add the remaining ingredients and with the mixer on low, allow the dough to combine completely.
2. ย Roll dough into 1″ balls and place on an ungreased cookie sheet. ย Flatten each ball into a disc using the bottom of a glass dipped in flour. ย Bake for 8 minutes then allow them to cool on the sheet for 5 minutes before removing them to a rack to cool completely.
3. ย While the cookies cool, mix together the icing. ย You want a thick, but spoonable icing so adjust the amount of milk accordingly. ย Spoon onto the top of each cookie and sprinkle on a few almonds. ย Allow the icing to dry before storing in an airtight container.
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