Almond Meltaway Cookies Food

ALMOND MELTAWAY COOKIES

Steps:

• Preheat oven to 375°F. Line a baking sheet with parchment paper or a silpat. Set aside.
• In a medium bowl, whisk together flour, baking powder and salt. Set aside.
• In a stand mixer, beat butter and sugar until light and fluffy. Add egg and almond extract, mixing until combined. Add flour mixture 1/2 cup at a time, mixing until completely combined.
• Roll 1 tablespoon of dough into small circles and then press with hands (or with 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 oven and let cookies rest on baking sheet for 5 minutes. Then, transfer to a wire rack to cool completely.
• To Ice: 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.

ALMOND MELTAWAYS

Steps:

• Beat together butter and 1/2 cup of the confectioners' sugar in bowl until smooth and creamy. Beat in almond extract.
• On low speed, beat in flour and nuts.
• Wrap dough in plastic wrap; refrigerate until firm, 2 hours.
• Heat oven to 325 degrees F. Pinch off pieces of dough in heaping teaspoonfuls.
• Roll into logs and taper ends; bending into crescents.
• Place on ungreased baking sheets. Bake in 325 degree oven for 16 to 18 minutes, until lightly browned.
• Remove cookies to wire rack. While warm, dust with a generous layer of remaining confectioners' sugar.
• Cool completely then sprinkle again with any remaining confectioners' sugar.

MELTAWAYS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cream butter with an electric mixer until light. Gradually add the fructose and beat thoroughly. Beat in the almond extract, vanilla extract and water.
• Combine the flour, salt and pecans. Add to the creamed mixture, a little at a time, beating well after each addition.
• Roll doll into date-sized balls and place on ungreased baking sheets. Bake at 325 degrees F (165 degrees C) for 13 to 14 minutes. Roll in confectioners' sugar while warm and then again once cool.