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Almond-Meltaway-Cookies

Almond Meltaway Cookies

Delicate almond meltaway cookies that dissolve on your tongue with a buttery, crumbly texture. Perfect for gifting or enjoying on your own.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 1 hour 4 minutes
Servings: 36 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Salted butter, high quality Cool room temperature, softened but not greasy.
  • 1/2 cup Granulated white sugar
  • 2 cups All-purpose flour
  • 1 cup Whole almonds, toasted and finely chopped Toast to enhance flavor.
  • 1/2 teaspoon Almond extract Potent, use sparingly to avoid bitterness.
For the Coating
  • 1 cup Powdered sugar For coating after baking.

Method
 

Preparation
  1. Start with butter at cool room temperature, soft enough to press but not greasy.
  2. Cream the butter and granulated sugar together until light and fluffy for about 2-3 minutes.
  3. Add the almond extract to the creamed butter mixture and mix until fully combined.
  4. Gradually add the flour in two separate additions to prevent overmixing.
  5. Fold in the toasted, chopped almonds gently with a spatula.
  6. Cover the dough and refrigerate for at least 30 minutes.
Baking
  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Roll the chilled dough into small balls, about one inch in diameter, spacing them two inches apart.
  3. Bake for 12-14 minutes, until set but still pale.
Coating
  1. Let the cookies rest on the baking sheet for 5 minutes.
  2. While still warm, gently toss the cookies in powdered sugar, then give them a second coating once cooled.

Notes

Store in an airtight container. They can be kept at room temperature for up to a week or refrigerated for up to three weeks. Consider freezing raw dough for longer storage.