{Mini Almond Meltaway Cookies}

Oh my!! I just found my new favorite cookies, and that speaks volumes! These are so good, I found myself giving them away to neighbors in fear that I would eat them all. They are a buttery soft sugar like cookie that are so almondy and delicious.


2 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup butter, room temperature
3/4 cup granulated sugar
1 large egg
2 teaspoons pure almond extract


1 cup powdered sugar
1 tablespoon milk
1 1/2 teaspoons pure almond extract

Preheat oven to 375°F. Line a baking sheet with parchment paper or use non stick cooking spray. 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  into a disk shape. Place on prepared baking sheet.
Bake for 8 minutes. Do not overbake! They really shouldn’t brown at all. Remove from oven and let cookies rest on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.

For frosting: 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. Let come to room temperature when ready to serve.

Adapted from: The Novice Chef

One comment

  1. Your Almond Meltaway cookies look so good and remind me of teacakes with icing that my grandmother used to make. I make them now, and they are addicting. I’m saving your recipe and look forward to trying it out.

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