Tuesday Tasties: Almond Meltaway Cookies

So today, I’m doing something a little bit different. I decided to start a new Tuesday recipe post for my followers who love to cook and bake – especially since we all need some new recipes for Christmastime! I was experimenting with some cookies yesterday, and I had no idea how they would turn out – but I ended up loving them! They are SO delicious and almond-y, and they’d be perfect with a cup of tea! (I will warn you, they are medium-soft cookies. They’re not crunchy, so if that’s what you like, this may not be the cookie recipe for you!) Click on the link for the cookie recipe, and read on for the frosting recipe.

Thanks to http://thenovicechefblog.com for the recipe! Here is the link:

Almond Meltaway Cookies

And on to the best part – the frosting! The icing recipe that goes with the cookies is super sweet and extremely alcohol-y. It has one and one half teaspoons of almond extract, so if you don’t like alcohol-tasting cookies, I recommend skipping that icing. Here’s my own recipe that I like to use with these cookies (P.S. – I don’t measure if I don’t have to, so play around with it until you like it!)

  1. Add a little bit of room-temperature butter to a mixer and beat until smooth.
  2. Add a bit of powdered sugar and milk to get a really light, thin buttercream. DO NOT add a lot of powdered sugar. These cookies don’t need very sweet frosting. Just add enough powdered sugar to lightly sweeten the frosting.
  3. Drizzle in a little bit of almond extract. Don’t go crazy here…remember, we’re trying to fix the alcohol-y taste!
  4. Once your buttercream has reached medium thickness (not thick, like a regular buttercream, but not runny) and lightly sweet, set that bowl aside.
  5. In a different mixing bowl, make some whipped cream (a little granulated sugar and some heavy whipping cream), beat to stiff peaks but STOP as soon as stiff peaks form! How to know when it’s sweet enough? If you would put it on your dessert or coffee, it’s perfect. Remember, add sugar gradually and taste constantly, because it’s much easier to rescue a recipe if it’s not sweet enough than if it’s too sweet!
  6. Spoon the whipped cream into the buttercream bowl and combine.
  7. If desired, tint the frosting with food coloring and decorate the cookies with sprinkles or almonds! I like to leave the frosting white and add some white crystal sugar sprinkles – it makes the cookies look so wintery and festive!
photo 1 (5)

Cookie dough!

photo 2 (6)

Rolled into cookie dough balls!

photo 3 (5)

Ready to go in the oven!

photo 4 (4)

Fresh cookies!

photo 5 (4)

All frosted and ready to eat!

TIPS:

  • If you’re using salted butter instead of unsalted butter, use just a pinch of salt instead of the 1/4 teaspoon that the recipe calls for.
  • Flour your glass cup and your hands before you roll and press the dough! It’s really sticky and can get messed up quite easily.
  • If you choose to bake on convection, I would suggest baking for 6-7 minutes instead of 8.
  • You don’t have to measure with a tablespoon if you don’t want, as it’s somewhat inconvenient to dig out dough from a tablespoon. One batch of batter makes about 2 cookie sheets worth, or 30 cookies. If you have much less than 30 cookies, you’re making them too big. If you have much more than 30, you’re making them too small.

 

What are your favorite cookies? Did you try these cookies or the frosting? If so, did you like them? Let me know in the comments!

 

 

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