Almond Meltaway Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 3 1/2 tsp Almond extract
  • 1/2 tsp Baking powder
  • 3/4 cup Granulated sugar
  • 1 cup Powdered sugar
  • 1/4 tsp Sea salt, flaked

• Dairy

  • 1 cup Butter, unsalted
  • 1 tbsp Milk

Found on thenovicechefblog.com

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

• Preheat oven to 375°F. Line a baking sheet with parchment paper or a silpat. 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. Store in the fridge, let come to room temperature when ready to serve.