Melt In Your Mouth Butter Cookies (Print)
Buttery, delicate cookies with almond icing, perfect for any occasion. Includes a simple gluten-free alternative.
# Ingredients:
→ Cookies
01 -
½ cup butter, room temperature
02 -
⅓ cup sugar
03 -
1 cup all-purpose flour
04 -
1 teaspoon almond extract
→ Icing
05 -
1 cup powdered sugar
06 -
1 tablespoon milk, adjust as needed
07 -
1 teaspoon almond extract
→ Gluten-Free Alternative
08 -
⅔ cup brown rice flour
09 -
⅓ cup tapioca starch
10 -
⅓ cup potato starch
11 -
¼ teaspoon xanthan gum
# Steps:
01 -
Preheat the oven to 325°F. Line a baking sheet with parchment or a silicone mat and set aside.
02 -
In a mixing bowl, beat the butter and sugar until smooth, about 2 minutes.
03 -
Add the dry ingredients, then beat again for about 2 minutes. The mixture will be crumbly. Add almond extract and beat for 1 more minute until the dough holds together when pressed.
04 -
Scoop 1-inch portions of dough and roll them into balls. Place a dozen balls on a large baking sheet, leaving a couple of inches between each cookie.
05 -
Bake for 10-12 minutes, watching closely to avoid over-baking. Remove when tops are no longer shiny and just starting to crack. Let rest on the baking sheet for 2 minutes before carefully transferring to a wire cooling rack.
06 -
When cookies are cool, whisk together the icing ingredients, adding milk slowly. Aim for a thick consistency suitable for drizzling.
07 -
Drizzle the glaze over the cookies in thin streams. Allow the icing to set before storing in an airtight container.
# Notes:
01 -
Monitor the first batch closely to ensure the cookies do not brown.