Almond Meltaways
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
One of my most favorite flavors to bake with is almond. I am seriously hooked on the Pure Almond Extract from Penzey’s!
Oh dear, Lord, it’s so amazing, it’s almost hypnotizing!
It’s fabulous in frosting and glazes, and I have even added it to oatmeal! When I found the recipe for these cookies, I just knew they were going to the top of my “must bake” list. I was so glad to have found them, they are Almond-azing!
Here they are warm from the oven drizzled in sweet almondy glaze!
Almond Meltaways
These Almond Meltaway Cookies are a perfect almond flavored light cookie that literally melts in your mouth!
Servings: 3 dozen cookies
Calories: 89kcal
Ingredients
- FOR THE COOKIES:
- 2 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 sticks butter softened
- 3/4 cup sugar
- 1 egg
- 2 teaspoons pure almond extract I LOVE Penzey's!
- FOR THE GLAZE:
- 1 cup powdered sugar
- 1 Tablespoon milk
- 2 teaspoons almond extract
Instructions
- Preheat oven to 375 degrees.
- Whisk together dry ingredients for the cookies, set aside.
- In your mixer, cream together: butter, sugar, egg and almond extract.
- Slowly add in the dry ingredients, and mix until smooth.
- To form cookies, roll into balls, and press to flatten with the bottom of a glass.
- Bake for about 8 minutes. Watch closely as ovens will vary. When the edges begin to golden take them out, they are done!
- Cool on a wire rack while you prepare the glaze.
- For the glaze, mix together ingredients, "frost" or drizzle on warm cookies. Glaze will set while cookies cool completely.
- Wonderful with a cup of tea!
Nutrition
Serving: 1g | Calories: 89kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 79mg | Sugar: 4g
Oh my don’t these look delish! Perfect with a cup of hot tea!
These sound beautiful! Love the little glaze on top 🙂
Mmmm, these look super yummy! I’d love some a little later today with a nice big cup of coffee!
Those look so good!! Wish I had a batch right now!
Is there anyway to make these gluten free?
Judy, I am not someone who does any gluten free baking. BUT I have a friend who is, and I asked her. She suggested using King Arthur Flour’s Gluten Free Baking Mix. She said it will take the place of the flour, baking soda and baking powder in the recipe. I am sure they won’t taste the “same” but you could try it? She also suggested using the recipe for the sugar cookies on the box, and adding almond extract? I hope this helps!
Thank you very much for the information . Also going above and beyond trying to
help. I will give them both a try. Again thank-you
These look AMAZING! Almond is my absolute favorite–pinned 🙂
I could take 2 or 3 of these right now! Sounds just great Michaela!
These look delish, Michaela!
Why does the sugar need to be divided?
Ha! I really don’t know WHY it says that?? Changing right now! 😉
Lease explain how much weight of butter?
2sticks of butter is equivalent to 1 cup or 1/2 pound. I hope that helps and that you enjoy the cookies! 🙂
Hi, was wondering if this recipe will work for real almond flour/meal?
Thank you kindly,
Brie
Brie,
I have never baked with almond flour/meal. I asked a couple of
My
Blogger friends who have, they said that if you removed the gluten you need something to use as a binder. Have you subbed it before?
Hi.. I would like to know the amount of butter used.. Can give the measument in grams or cup?
2 sticks butter equal 1 cup. 🙂
I made these cookies tonight and they were a total disaster. They ran all over the cookie sheet and were not thick and puffy and crackly on top like the picture. I followed the recipe to the letter. Was so dissatisfied. They ended up so spread out and flat like a chip. I threw them in the trash and did not finish baking . The dough was good.
I am not sure what happened? I have made these cookies so many times and they turn out the same way each time? Are you sure you included all of the ingredients?
The recipe has 3/4 cup but no ingredient. I’m guessing sugar? Powdered sugar?
My apologies! I converted to a new recipe card, and some of them lost information. You were correct! Sugar! 🙂
These are delicious! To make the dough a bit easier to shape I refrigerated it for about 30 minutes. I then used a small cookie scooper and then gently rolled into a ball. After placing on parchment lined cookie sheet I lightly flattened it with the flat bottom glass dipped in sugar. This helps it to not stick to the glass when flattening. Once cooled i drizzled with the powder sugar icing and sprinkled with sliced almonds. It made 38 cookies. Thank you for sharing and my husband thanks you…..he loves almond flavor!
These cookies are wonderful! They are quick and easy to make and the almond flavoring is perfect!
Thank you for the recipe, my dad just loves them (and so do the grandkids)!
That makes me so happy Kate! Thanks for coming back to share that with me!
I made these today. They are very very good. Would make them again. It would help to know the size of the cookies before baking. Flatten the cookies to the size of a quarter or other such size would help. Mine didn’t rise and are flat on top. Which could mean that I flattened them too much.