Almond Meltaway Cookies

Almond Meltaway

This weekend I had a sudden spurt of sorting and organizing energy. This rarely happens so I had to take complete advantage of it. Miraculously, it lasted the better part of two days. School was about to begin and it seemed imperative to go through kids clothes and toys, along with the clutter that materializes and reproduces in rapid fashion at our house. By the end of the holiday weekend, I was ready to bake. Apparently, it is what I do best when I am feeling stressed deep down in my subconscious. Baking Coping Mechanism. Did I mention school was about to start? Everyone knows this requires some form of baking. It eases the minds of moms everywhere.

{Please don’t tell my family. They don’t know anything about my subconcious. They just think I like to bake. I was about to have a First Grader and the Kitchen Aid needed to be put to immediate use. You understand.}

I took one look at my Sweet Treats Pinterest board and found the perfect specimen. My love for Almond Extract was laid bare in this past post and my love has not waned in the slightest since then. I knew this was The One to calm my back to school jitters. Plus, the ingredients are all basic pantry essentials. This saved me the usual trip to the store that inevitably occurs when I set about to make something and am missing that one key ingredient. Yahoo!

I think the best outcome of this baking adventure is that our whole entire family LOVES these babies. {Plus, they made me forget, if only for a little while, that I was about to be the mom of a First Grader.} They are a very close sibling to the Kringler we make every Christmas. Which is the most beloved thing I can ever consume in this lifetime.

So, without further ado, I present to you…The Almond Meltaway Cookie.

Almond Meltaway Cookies

Yield: 32 Cookies


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

Icing: 1 cup powdered sugar 1 tablespoon milk (or water) 2 teaspoons almond extract


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.


In case you needed further convincing…

Here is a close up and the Almond Meltaway Cookies – Printable Recipe.

Almond Meltaway

Special thanks to Jessica at The Novice Chef for her brilliant and generous sharing of this divine recipe. I can’t believe I am saying this but if you are not a fan of Almond Extract {gasp!} you could substitute the extract of your choice. These cookies are so simple and so delightful and they truly live up to their name.

Enjoy the melt in your mouth goodness! We certainly did.

We have the crumbs and the cookie-filled bellies to prove it.


5 thoughts on “Almond Meltaway Cookies

  1. I just love the way you write, Ang. Your voice is great and you always make me feel ‘on the inside.’ Of course, you actually ARE LIKE THIS, so of course it would shine through in your writing. The cookies look amazing. Almond. *dies* One more thing we have in common. 🙂


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