I usually run straight for the chocolate cookies, but there are a few that make the cut and beat out chocolate any day. One example are my Soft and Fluffy Snickerdoodles, and another are these cookies right here.
There is something about almond extract that is irresistible to me. I don’t know what it is really. I feel like when I was a kid, I was actually turned off by the flavor. Is it cherry? Is it almond? It is such a unique taste, ranking right up there with anise seed. These cookies not only have the almond extract flavor, but are so soft and buttery, they literally melt in your mouth. The frosting is the perfect ending to these delicious cookies. They are perfect for your holiday cookie plate, but can stand alone with a tall glass a milk.
- Almond Butter Cookies
- 2 cups flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup butter, softened
- ¾ cup sugar
- 1 egg
- 2 teaspoons almond extract
- Icing:
- 1 cup powdered sugar
- 1 tablespoon milk
- 1½ teaspoons almond extract
- Preheat oven to 375°F.
- Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- Beat butter and sugar until light and fluffy.
- Add egg and almond extract, mixing until combined.
- Add flour mixture, mixing until completely combined.
- Roll 1 tablespoon of dough into small circles and then press into a disc shape.
- Place on prepared baking sheet.
- Bake for 8 minutes.
- Remove from oven and let cookies rest on baking sheet for 5 minutes.
- The cookies will not be browned or golden, but they are done-DO NOT OVERBAKE.
- After 5 minutes, transfer to a cooling rack.
- Make icing by whisking all icing ingredients together.
- Using a spoon, smooth icing onto the top of each cookie and let set until hard.
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