Wednesday, November 6, 2013

Almond Meltaways

Almond cookies with a light almond glaze?  Sure, why not.  I'm told not everything has to be chocolate (although I'm still trying to figure out what that means...)  But these cookies really are tasty.  Appropriately named almond meltaways, these cookies literally melt in your mouth as a soft, buttery cookie that's light and full of flavor.  Delicious almond notes permeate both the cookie and the glaze which creates a slightly crunchy coating that contrasts the soft cookie texture in the best of ways.  And I do appreciate a non-chocolate cookie every once and a while. I use them as a palate cleanser between chocolate confections, kind of like sorbet between the appetizer course and entree.

The cookies from The Novice Chef caught my attention because my nephew enjoys my Almond Swirl cookies so much.  I thought these would be a nice, glazed compliment to those favorite cookies (which I do love--for more reasons than that they are so pretty).  Because the dough is a bit sticky, I  flatten my cookies by dipping the bottom of a shot glass in a bit of sugar, then pressing the dough down into a disc.  Since coming out of the cookie scoop, the cookies sometimes maintain some roundness when baking and I wanted a nice smooth top for the glaze.  These will be the perfect addition to cookie tins.  This glaze held up well in the freezer, but if you're concerned, you can bake and cool them, then store and glaze defrosted cookies a day or two before you serve them.  If there are reasons in your life that you need a non-chocolate cookie, then I will put my stamp of approval on these light, airy and tasty almond cookies.

Almond Meltaways

Ingredients for cookies

2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup butter, room temperature
3/4 cup plus 2 Tablespoons sugar, divided
1 egg
2 teaspoons almond extract

In a medium bowl, whisk together flour, baking powder and salt.  Set aside.

In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand held mixer, beat butter and 3/4 cup sugar until light and fluffy.  Add egg and almond extract and beat until combined.

Gradually stir in flour mixture, stir only until just incorporated.

Well this is embarrassing. 
I have no idea why I don't have a picture of this for you.  Sorry.  
Instead, here's a picture of me and giant duck.

Using a small cookie scoop, drop dough onto parchment or Silpat lined baking sheets.  Put remaining sugar in a small bowl and dip the bottom of a small glass or shot glass in the sugar, then flatten out the dough balls into small discs.

Bake at 375 degrees F for 8 minutes or until edges are golden but not browned, and centers are set.  Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.

 Seriously?  How can I fail at this twice in one recipe?  
Ok, here's Dave and I inside the giant bean in Chicago's Millenium Park.

Remove from oven and let cool on baking sheets for 5 minutes before transferring to wire racks to cool completely, then top with glaze.

Ingredients for glaze

1 cup powdered sugar
1 Tablespoon milk
2 teaspoons almond extract

In a small bowl, whisk together all ingredients until smooth.

Place a flexible cutting mat under the wire racks to catch any drips for easy clean up.  Using the back of a spoon dipped in the glaze, "paint" the tops of the cookies in a circular motion to ensure an even distribution of glaze.

Return glazed cookies to wire rack and allow to set for 10-20 minutes.  Store in an airtight container in layers separated by waxed paper.  Keep chilled in refrigerator and allow to come to room temperature to serve.

Makes 3 1/2 dozen cookies.

Happy Baking,
The Cookie Princess

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  1. Those look so good... I love almond anything! I will be making these soon!

    1. Melanie, these are wonderful. Hope you enjoy them!