Soft & Delicious Almond Cookies

Two weekends ago I asked the hubby if he wanted some cookies and if he liked almond ones. He said that those and sugar cookies were his favorite.

Who knew after 2 years of marriage we both loved the same cookies?!? AND that it took us this long to find that out.

Well, I got to looking for a good recipe to make them and found it..... again.... on pinterest. 

This is exactly how mine came out when I cooked them at the right time. I think my oven is too hot so when I cooked them for 8 minutes, mine burned. But when they came out right, they were perfect!!!

I plan on making these again.... soon!!!!!

I didn't ice mine either, but I bet that would be delicious too. We just ate them straight out of the oven... hot..... steamy... delicious!!!!!

Below is the recipe. You can click on the title to go to her page.

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Almond Meltaway Cookies

Almond Meltaway Cookies

Yield: 32 Cookies

ingredients:

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

directions:

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.