Almond flavored, buttery cookies that melt in your mouth are the perfect afternoon treat with a hot cup of coffee or tea. After I made Homemade Chai Tea this past weekend, I could not stop thinking about a buttery sweet cookie to go with it. After enjoying these cookies with my chai; I suspect that I'm going to need to keep a stash of them in the freezer. I'm thinking I need to pair them with my Cafe con Leche in the morning as well.
Melt In Your Mouth Almond Butter Cookies - Gluten Free or Not
Yield: 22 - 24 small cookies
1/2 cup butter, room temperature
1/3 cup sugar
2/3 cup brown rice flour *
1/3 cup tapioca starch *
1/3 cup potato starch *
1/4 teaspoon xantham gum *
1 teaspoon almond extract
* if you are not in need of a Gluten Free version of this recipe, simply use 1 cup AP flour for the items marked with an *
Icing:
1 cup powdered sugar
1 tablespoon milk, adjust as needed
1 teaspoon almond extract
Preheat
the oven to 325 degrees. Line a baking sheet with parchment or a silpat
mat and set aside. In a mixing bowl, beat the butter and the sugar
until smooth, about 2 minutes. Add the dry ingredients and beat again
for about 2 minutes. The mixture will be very crumbly. Add the almond
extract and beat once more for about 1 minute. The dough will come
together and when you press it together it should hold it's shape.
Scoop
small 1" portions out and roll them into balls with your hands. Place a
dozen balls on a large baking sheet, leaving a couple inches between
each cookie. Bake for 12 minutes. Watching closely the first time to
make sure they do not over-bake. Remove them from the oven when the tops
are no longer shiny and they are just beginning to crack on top. Do not
let them brown at all. Let them rest of the cookie sheet for 2 minutes,
before transferring them very carefully to a wire cooling rack. These
are delicate cookies when they are warm, so use care.
When
the cookies are cool, whisk together the icing ingredients, adding the
milk very slowly. The goal is a consistency thick enough to sit on the
cookies and run down the sides, without being so thin it melts into the
cookies. It should drizzle off the tip of a spoon in a thin white
stream, not watery at all. Drizzle the glaze across the cookies and then
let set before storing in an airtight container. Enjoy!
Click here to return to Barefeet In The Kitchen
