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.


Sweet Valentines

I am not usually on the ball when it comes to holidays.  I would really like to be.  In fact, I try to be.  But I never seem to have enough time in the day to achieve everything that I would like to.  Instead, I find myself laying awake in bed at night thinking of things I wish I would have done that day or thinking of the things I should definitely accomplish tomorrow.  This year, I decided that we would be on the ball for Valentine’s Day and actually make some treats ahead of time.  So, last Friday, in addition to the Pretzel Treats, we made my Great-Grandma Congdon’s Rolled Sugar Cookies.

The morning went something like this…

Make dough.  Chill dough.  Roll dough.  Cut out dough.  Bake.  Cool.  Ice.  Sprinkle.  Eat.

It also went something like this…

Make coffee.  Turn on cartoon for kids to watch.  Assemble cookie dough.  Put cookie dough in refrigerator.  Wait for dough to chill.  Drink coffee.   Do something productive (check Facebook).  Dough is chilled sufficiently.  Get kids.  Roll out dough on cutting board on dining room table so kids can help.  Let kids cut out hearts from dough.  Be patient.  Let them transfer cut out heart to baking sheet with spatula.  Be more patient.  Praise kids for doing a good job.  Put cookies in oven.  Set timer.  Drink coffee.  Get another tray of cookies ready.  Begin to wake up.  Get a system down.  Eva cuts out heart.  ‘Good job Eva!’  Easton transfers heart to cookie sheet with spatula.  ‘Good job Easton!’  Timer goes off.  Remove cookies from oven.  Transfer cookies to cooling rack.  Repeat cut out, transfer, patience process.  Lots of praise exchanged between siblings.  Kids are done with cookie factory jobs.  Turn on another cartoon for kids.  Make icing.  Get kids.  Spread icing on cookies.  Allow kids to distribute sprinkles on cookies.  Heavily.  Find more patience.  Let go of need for cookie to look perfect.

Daughter insists on high fives for everyone.

Kids are having the best time ever.

*heart bursts*

It was such a good morning.

Thankful for my sweet valentines (pictured above at bottom right) and for being on the ball this year.

Grandma Congdon’s Rolled Sugar Cookies

  • 3 cups flour
  • 1 cup shortening or butter
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla

Cut shortening into dry ingredients (I used an old-fashioned pastry blender).  Beat eggs and add sugar, then vanilla.  Add dry ingredients to egg/sugar mixture.  Refrigerate 20 minutes before rolling.  Bake at 350 for 8 minutes.  Makes about 6 dozen depending on size of cut out.


The icing has almond extract in it.  Almond extract is so divine.  It is one of my most favorite things on earth.


Icing Ingredients

  • 1 cup confectioners’ sugar
  • 2 teaspoons milk
  • 2 teaspoons light corn syrup
  • 1/4 teaspoon almond extract
  • assorted food coloring

Icing Directions

  1. In a small bowl, stir together confectioners’ sugar and milk until smooth.  Beat in corn syrup and almond extract until icing is smooth and glossy.  If icing is too thick, add more corn syrup.
  2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

Icing Note:  I ended up making two separate batches of icing since i wasn’t sure about the cookie/icing ratio – you may just choose to double this upfront.  Recipe given above is for single batch.  Printable Icing Recipe Courtesy of All Recipes

Happy Heart Day to you and yours –