Are you an almond person like me? Add a little butter and sugar and now we’re talkin’…
Almond extract is one of those secret ingredients that can really enhance a recipe in a big way – just a drop or two can really be a game changer – in a fantastic way!
These almond cookies are much like a cut-out sugar cookie, except there is no cutting out (yay!), and they also use a touch of sea-salt. The frosting is simple, and uses even a touch more of that beloved almond extract.
These almond buttery cookies would be perfect for an afternoon tea time!
- 2 c. all purpose flour
- ½ t. baking powder
- ¼ t. sea salt
- 1 c. unsalted butter, room temperature
- ¾ c. granulated sugar
- 1 egg
- 1½ t. almond extract
- For the frosting:
- 1 c. powdered sugar
- 1 T. milk (or more for desired consistency)
- 1 t. almond extract
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a stand mixer, beat butter and sugar until light and fluffy. Add egg and almond extract, mixing until combined. Add flour ½ cup at a time, mixing until completely combined.
- Roll 1 T. of dough into small circles and then press with hands (or the bottom of a cup) into a disk shape. Place on prepared baking sheet.
- Bake for 8 minutes. The cookies will not look browned or cooked, but they are! Remove from the oven and let cookies rest on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.
- For frosting: In a small bowl, whisk together powdered sugar, milk, and almond extract - until smooth.
- Using a spoon, smooth icing onto the top of each cookie and let set for 10 minutes, or until hardened. Store in the fridge, let come to room temperature when ready to serve.