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Almond Meltaway Cookies

Delicate cookies that dissolve on your tongue with buttery sweetness and rich almond flavor, perfect for when you need something special but don't have hours to spend in the kitchen.
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Prep Time 15 minutes
Cook Time 12 minutes
Servings: 36
Calories: 85
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1/4 cup cornstarch
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup sliced almonds (optional)
  • Additional powdered sugar for dusting

Method
 

  1. Preheat your oven to 350°F and line baking sheets with parchment paper.
  2. In a large bowl, cream the softened butter and powdered sugar until light and fluffy, about 3 minutes with an electric mixer. The mixture should look pale and airy.
  3. Beat in both extracts until well combined.
  4. In a separate bowl, whisk together flour, cornstarch, and salt.
  5. Gradually mix the flour mixture into the butter mixture on low speed until just combined. Don't overmix.
  6. Roll dough into 1-inch balls and place them 2 inches apart on prepared baking sheets. Press each ball lightly with a fork or your fingers. If using sliced almonds, gently press a few onto each cookie.
  7. Bake for 10-12 minutes until the bottoms are just set but not brown. The tops should remain pale.
  8. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
  9. Once completely cool, dust generously with powdered sugar.

Notes

Mix the dough the night before and chill overnight for a time-saver. Don't overbake - cookies should never turn golden brown or they'll lose their tender texture. Use room temperature butter for proper creaming. Roll into uniform 1-inch balls for even baking. Don't dust with powdered sugar while cookies are still warm. Store in airtight container at room temperature for up to one week or freeze for up to three months.