Meltaway Cookies
These Meltaway Cookies are thick and soft with both vanilla and almond flavor. They taste a little like shortbread and a little like sugar cookies.
INGREDIENTS
- 2 ¼ cups all-purpose flour - unbleached, measure using the spoon and level method
- ¼ cup cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter - softened to room temperature
- 1 ¼ cup powdered sugar
- 1 egg - room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Icing
- 1 ½ cups powdered sugar
- 2 - 3 tablespoons whole milk
- ¼ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 tablespoons corn syrup
INSTRUCTIONS
- Preheat oven to 350 °F. Line two large cookie sheets with parchment paper.
- In a bowl whisk together the all-purpose flour, cornstarch, baking powder, and salt. Set aside.
- In another bowl, cream together the softened unsalted butter and powdered sugar for 2 to 3 minutes. The mixture should be pale in color and fluffy in texture.
- Add the egg, vanilla extract, and almond extract. Beat together until combined, about 1 minute.
- Add the dry ingredients (1 cup at a time) and beat together until the dry mixture is absorbed. Allow the sticky cookie dough to rest for 10 minutes before moving on.
- Scoop 1 tablespoon sizes of cookie dough, lightly roll them, and set on the parchment lined baking sheet. Continue until all the cookie dough is gone.
- Bake for 7 to 9 minutes or until the edges are very light brown and the center no longer glistens. Remove from the oven and allow them to cool completely.
- In a small bowl, whisk together powdered sugar, whole milk, vanilla extract, almond extract, and corn syrup until smooth. If too thick, adjust the consistency with more milk, as needed.
- Dip the cooled cookies into the icing and sprinkle with sanding sugar. Continue this on all of the cookies, and allow the icing to dry before serving or storing.
RECIPE NOTES
STORING INFORMATION:
- At room temperature, in an airtight container or sealable bag, for up to 5 days.
- Refrigerated, in an airtight container or sealable bag, for up to 7 days.
- Frozen, in an airtight container or sealable bag, for up to 3 months. For best results, store them in a single layer to prevent the tops from being ruined. Also, thaw them at room temperature before thawing so it doesn't ruin the icing.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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