I have a love affair with any dessert with almond flavoring.
Pop open the tiny bottle of almond exact and I’ll sniff that like a crack addict. Vanilla extract often gets swapped with almond in my kitchen. I even add it to my pancake or waffle batter.
If my skin wasn’t extremely sensitive I would bathe in almond scented bath gel and have a tube of lotion with the scent on me at all times!
This iced almond cookie ranks among my top three favorite almond desserts. As for cookies, this recipe is my absolute favorite almond one. It’s so good I shut my eyes and savor every bite.
The cookie is soft and melts in your mouth. The icing is thin and not over powering (only if you apply one layer!). I love these cookies even without the icing! You could drizzle chocolate or add a dallop of cherry preserves on top to change it up. If you swap the almond extract with vanilla you will get the perfect sugar cookie! This is a recipe that keeps on giving.
The trick to this cookie (and most cookies in general) is the cooking time. When you pull out the tray you will assume that it is undercooked. Trust me you just have to wait. That’s the hardest part! But if you allow it to cool you will be in almond cookie heaven. As an almond lover I can’t wait, but I also enjoy cookie dough so the gooey middle doesn’t bother me!
The other tip is to cook with room temperature butter. Baking with butter at room temperature is key because it creams better with your sugar. Some recipes like piecrust call for cold butter because it won’t fully absorb into the ingredients producing a flaky crust.
Since today is usually a Tip Tuesday I’ll share how I use the microwave to quickly bring cold butter to the desired at room temperature for all your holiday baking! First things first…do NOT walk away from the microwave. We have all done it. Put the butter in and quickly turn around to measure the sugar and by the time you open the door you can here the crackle of the butter in liquid form. Whomp Whomp. So stay by the microwave my friend! For this recipe you need two sticks of butter so I place both of them side by side in the microwave. KEEP the wrapper on the butter. Cook for 10 seconds and flip them both completely over. Cook for 5 more seconds. Turn both sticks over to a new side and cook for another 5 seconds. Now take both sticks out and marvel over how quick that was. You no longer have to rapidly rub your hands over the stick or place it between your legs or under your armpit to quickly heat it up. And yes I have done all three when I was in a rush….don’t judge…I know you have too!
So wait to let them cool & use butter at room temperature and you will go gaga over these cookies.
Iced Almond Cookies
1 cup (2 sticks) unsalted butter, at room temperature
¾ cup sugar
1 tsp almond extract
2 cups flour
½ tsp baking powder
¼ tsp salt
½ cup powdered sugar
3 tsp water
1 tsp almond extract
- Preheat your oven to 400 degrees and light spray your cookie sheet (you could also use parchment paper).
- Beat the first three ingredients in your mixer until creamed.
- Combine flour, baking powder and salt in another bowl. Once mixed slowly add ¼ cup of the dry ingredients to the mixer at a time until dough has formed.
- Roll dough into little balls and place onto the tray. Take your hand or spoon and lightly flattened the balls just a bit to evenly cook them.
- Bake 7-9 minutes. Since everyone’s oven bake differently you will have to figure this on your own. But I take mine out at 7 minutes. Remember these will not look done….just wait it out!
- Place cookies on a wire rack or wax paper to cool. If you used parchment paper you can slowly lift the paper of the cookie sheet to the counter top.
- To make the icing whisk the 3 ingredients.
- Top the cookies with almond slivers and drizzle the icing over.
- Remember you can skip the icing and eat these plain or add some cherry preserves. You can also use vanilla instead of almond extract to make the basic sugar cookie dough.