These Almond Meltaway cookies have a shortbread base and beautiful almond flavor. The perfect sweet bite for the holidays!
I first had a version of these delicious cookies when my aunt made them for Christmas several years back. These no-chill cookies literally melt in your mouth for the perfect sweet and almond-y bite.
Since then I have always included them in my Christmas cookie gift boxes and I'm so excited to share the recipe with you all! I guarantee these are sure to become a holiday family favorite.
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- Mixing bowls: I love these Pyrex Glass Mixing Bowls. They are really good value and I use them all the time.
- Stand mixer or Electric hand mixer: I will forever love my KitchenAid Stand Mixer but the KitchenAid Electric Hand Mixer also works great.
- Measuring cups and spoons
- Baking sheet
- All purpose flour
- Baking powder
- Unsalted butter
- Almond extract
- Vanilla extract
- Powdered sugar
- Raw sliced almonds
Technically yes but you'll want to leave out any added salt and the cookies will have a saltier flavor. If you like that mix of sweet and salt then it will work. If not, I recommend sticking with unsalted butter for this recipe.
No, unlike other cookies these do not need to be chilled. But you can make the dough ahead of time and take out of the fridge about 15-20 minutes before baking.
Definitely! This is a great recipe to serve at a gathering. Just double the ingredients and cook as instructed.
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Made these Almond Meltaway Cookies? Let me know what you think in the comments!
Almond Meltaway Cookies
- Mixing bowls
- Stand mixer or hand mixer
- Measuring cups and spoons
- Baking Sheet
- 2 cups all purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- ¾ cup white granulated sugar
- 1.5 tsp almond extract
- ½ tsp vanilla extract
For the topping
- ½ cup powdered sugar
- 1 tsp almond extract
- 2-3 tsp water
- thinly sliced almonds
- Preheat the oven to 400 degrees F and line 2 baking sheets with parchment paper.
- In a medium size mixing bowl combine flour, baking powder and salt. Mix until well incorporated and set aside.
- In the bowl of a stand mixer (or mixing bowl with hand mixer) beat the softened butter on medium high speed for about a minute until fluffy. Add the sugar and beat on medium high speed for another 2 minutes. Then add in the vanilla extract and almond extract and mix for about 30 more seconds. Scrape down the sides as needed.
- Add in half of the flour mixing and beat on medium low until just combined. Then add the remaining flour mixture and beat until just combined with no visible white streaks of flour.
- Use your hands to roll out the cookies into 1 inch balls and place on the parchment linked baking sheet about 1-2 inches apart. Repeat until all the dough has been used up (around 32 cookies).
- Bake the cookies at 400 degrees F for 6-7 minutes but no longer. (They may not look done but these cookies are supposed to be quite pale).
- While the cookies are baking mix up powdered sugar, 1 tsp of almond extract and water to create a glaze.
- Take the cookies out of the oven and allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack.
- Once the cookies have been transferred, gently press a few almond slices on the top of each cookie. Then drizzle a little of the almond glaze over the tops.
- Allow the cookies to cool and the glaze to set and then serve. Enjoy!