My mother-in-law introduced me to these Almond Cookies which are a recipe from her good friend.
When I think Almond cookie recipe, I have to admit I am not immediately jumping for joy but these suckers proved me wrong.
They melt in your mouth. They are supposed to be smaller and thicker almost like a thick Checker but this batch was a bit larger.
The secret to these Almond Cookies is to follow the instructions exactly (adding the flour 2 tablespoons at a time).
WHY ISN’T THERE AN EGG IN THE RECIPE?
As with most shortbread recipes, an egg is not part of the ingredients.
OTHER COOKIE RECIPES:
- The Best Snickerdoodle Recipe
- Soft Chocolate Chip Cookies
- My Big, Fat, Chewy Chocolate Chip Cookies
- Monster Cookies
- No-Bake Cookies
- Peanut Butter Cup Cookies
- S’mores Cookies
- Soft Sugar Cookies
These Almond Cookies are a melt in your mouth almond cookie with an almond glaze.
- 1 cup unsalted butter soft but cold (you can make a thumbprint in it)
- 3/4 cup sugar
- 1 teaspoon almond extract
- 2 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup powdered sugar
- 2 teaspoons almond extract
- 2 tablespoons water
Preheat oven to 400 degrees. In a bowl, with a mixer cream the butter, sugar, and almond extract. In a separate bowl mix the flour, baking powder, and salt. Add the flour mixture 2 Tablespoons at a time to the butter mixture until completely combined (important!!)
Roll into small 1-inch balls and flatten slightly. They should look like a thick checker. Cook for 7 minutes (they will not look done) at 400 degrees on a parchment lined pan. Cool cookies until they are just warm and place sliced almonds on top of each cookie.
For the glaze: Combine powdered sugar, almond extract, and water. Drizzle a spoonful of glaze on top of the almonds and cookie.