Melt In Your Mouth Almond Butter Cookies {traditional and gluten free recipes}

Melt In Your Mouth Almond Butter Cookies {traditional and gluten free recipes}
Yield: 22 - 24 small cookies
(printable recipe)

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 xanthan gum *
1 teaspoon almond extract
* If you are not in need of a gluten free version of this recipe, simply substitute 1 cup all purpose flour for the items marked with an *

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 allow it to set before storing in an airtight container. Enjoy!

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