Are you craving a sweet and buttery treat that melts in your mouth? Look no further than these Almond Meltaway Cookies! With their tender texture and irresistible almond flavor, these cookies are perfect for any occasion. Whether you’re baking for a holiday gathering, a special celebration, or simply to satisfy your sweet tooth, these Almond Meltaway Cookies are sure to impress. Join us as we explore the ingredients, instructions, cook notes, variations, and even keto and low-carb versions of this delectable cookie recipe!
Ingredients:
For the Cookies:
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp flaked sea salt (or 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 water)
- 1 1/2 tsp almond extract
Instructions:
Making the Cookies:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream together the room temperature unsalted butter and granulated sugar until light and fluffy.
- Add Egg and Almond Extract: Beat in the egg and almond extract until well combined.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Shape the Dough: Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Making the Almond Icing:
- Prepare the Icing: In a small bowl, whisk together the powdered sugar, milk (or water), and almond extract until smooth.
- Ice the Cookies: Once the cookies have cooled completely, drizzle or spread the almond icing over the tops of the cookies.
Cook Notes and Variations:
- Texture: For a softer texture, slightly underbake the cookies and allow them to cool completely on the baking sheet before transferring them to a wire rack.
- Decorations: Sprinkle the tops of the iced cookies with sliced almonds or colored sprinkles for a decorative touch.
- Chocolate Drizzle: For a decadent twist, drizzle melted chocolate over the almond icing before it sets.
Keto and Low-Carb Versions:
Keto Version:
- Cookies: Substitute almond flour for the all-purpose flour and a keto-friendly sweetener (such as erythritol or stevia) for the granulated sugar.
- Icing: Use powdered erythritol for the icing and almond milk for the liquid component.
Low-Carb Version:
- Cookies: Replace half of the all-purpose flour with almond flour and use a low-carb sweetener in place of granulated sugar.
- Icing: Use powdered erythritol or a similar low-carb sweetener for the icing and almond milk for the liquid component.
Frequently Asked Questions (FAQs):
Q: Can I use salted butter instead of unsalted butter? A: Yes, you can use salted butter, but remember to adjust the amount of salt in the recipe accordingly.
Q: How should I store Almond Meltaway Cookies? A: Store the cooled cookies in an airtight container at room temperature for up to 1 week. You can also freeze the cookies for longer storage.
Q: Can I omit the almond extract? A: Yes, you can omit the almond extract if you prefer, but it adds a delicious almond flavor to the cookies.
In conclusion, Almond Meltaway Cookies are a delightful treat that’s perfect for any occasion. With their buttery texture, almond flavor, and sweet icing, these cookies are sure to be a hit with friends and family alike. Plus, with keto and low-carb versions available, everyone can enjoy these delicious treats. So why wait? Whip up a batch of Almond Meltaway Cookies today and indulge in their irresistible goodness!
