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.

This return trip back “home” was to show off my school to my oldest son. He has been there multiple times before, but this was an official visit as a prospective student. You see, my son has been given the chance to skip his senior year of high school and head straight to college. His college of choice? BYU, of course! Our trip was at his request as he tries to decide what he wants to do next fall. It is a big decision and I think going out there and seeing it all from this new perspective only reaffirmed to him how big of a decision it really is 🙂

In honor of my future BYU Cougar (just waiting for his decision if that future will be 2014 or 2015), I whipped up these non-chocolate cookies. For as brilliant as this young man’s brain is, he has some messed up taste buds. He can’t stand chocolate…and yet, I still love him 🙂

These cookies truly do melt away in your mouth, hence the name. Buttery and soft, plus the delicious glaze on top makes a perfect bite! They are delicious, although my kids said next time I should put sprinkles on top instead of almonds. What is it with kids and sprinkles?!?

Almond Meltaway Cookies

Author: Carole

Scale

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.