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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

ALmond Meltaway Cookies Recipe

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This recipe for ALmond Meltaway Cookies is from Family Cookbook 2017, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
Preheat oven to 375°F. Line a baking sheet with parchment paper. 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.
To Ice: 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.

 

 

 

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