Almond Shortbread Meltaway Cookies
Buttery cookies that melt in your mouth, featuring flavors of almond and vanilla, perfect for sharing or indulging yourself.
Ingrédients
For the Cookie Base
- 1 cup unsalted butter, softened Ensure butter is at room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour Can substitute with gluten-free flour
- 1/4 teaspoon salt
Instructions
Preparation
- Gather all of your ingredients: unsalted butter, powdered sugar, vanilla extract, almond extract, all-purpose flour, and salt.
- Ensure the butter is softened to room temperature for easy mixing.
Mixing
- In a mixing bowl, cream the softened butter and powdered sugar together for about 2 to 3 minutes until light and fluffy.
- Add the vanilla and almond extracts to the mixture and mix until fully combined.
- Gradually incorporate the all-purpose flour and salt, mixing until a cohesive dough forms.
Shaping and Baking
- Shape small portions of the dough into balls, about one inch in diameter, and arrange them on a lined baking sheet.
- Preheat the oven to 350°F (175°C).
- Bake the cookies in the preheated oven for approximately 12-15 minutes until the edges are light golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
- Once cool, dust the cookies with powdered sugar.
Notes
These cookies can be stored in an airtight container at room temperature for up to a week. For longer storage, freeze in a zip-top bag for up to three months.