Almond Meltaway Cookies

These Almond Meltaway Cookies are a lot like shortbread cookies, with a sweet almond glaze on top. They’re soft and sugary, and I promise you’ll be hooked after just one bite!

This past week Jorge was out of town for work and I went on a baking spree. First up? These Almond Meltaway Cookies!

They are a super soft almond shortbread style cookie topped with almond royal icing and they are truly amazing.

When Jorge is away for work (2 weeks out of the month lately) strange things happen at our house.

Like dinner is a Fully Loaded Sweet Potato. Or, I can go the entire day without putting on real people clothes — leggings are a girl’s true best friend.

I will also order way too many things of amazon…like adorable baking mitts and this Almond & Honey Shea Sugar Scrub that I am absolutely obsessed with. Can you tell I am on a big almond kick lately??

When I am home alone I watch crap television reruns for hours — this week it was House Hunters.

I almost always eat dinner standing over the kitchen sink while reading my latest magazine. Hey — less dishes! And most importantly, I bake.

Almond Meltaway Cookies

INGREDIENTS

FOR THE COOKIES

• 2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp flaked sea salt (or sub regular table salt)
• 1 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1 large egg
• 2 tsp almond extract

FOR THE ALMOND ICING

• 1 cup powdered sugar
• 1 tbsp milk (or sub water)
• 1 1/2 tsp almond extract

INSTRUCTIONS

1. Preheat oven to 375°F. Line a baking sheet with parchment paper or a silpat. Set aside.
2. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
3. 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.
4. 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.
5. 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.
6. To Ice: In a small bowl, whisk together powdered sugar, milk and almond extract – until smooth.
7. Using a spoon, smooth icing onto the top of each cookie and let set for 10 minutes, or until hardened. Store in the fridge, let come to room temperature when ready to serve.