Last week, I had the privilege of driving across the country for a quick weekend visit to my alma mater, Brigham Young University. Every time I return, my heart aches a bit to go back and relive that amazing time in my life. 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. Preheat oven to 375 degrees. In a stand mixer, beat together the butter and sugar until light and fluffy, scraping down the sides occasionally. Add the egg and almond extract and beat to combine, again taking the time to scrape down the sides of the bowl. Add the remaining ingredients and with the mixer on low, allow the dough to combine completely.
2. Roll dough into 1″ balls and place on an ungreased cookie sheet. Flatten each ball into a disc using the bottom of a glass dipped in flour. 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. While the cookies cool, mix together the icing. You want a thick, but spoonable icing so adjust the amount of milk accordingly. Spoon onto the top of each cookie and sprinkle on a few almonds. Allow the icing to dry before storing in an airtight container.
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