DAY 7: Glazed Almond Butter Cookies
An uncomplicated cookie with a great almond flavor and a glaze that sets firm enough that you can stack the cookies. And no piping skills required.
Bake these until they are barely done to keep them soft.
NOTE: These are almond flavored “Butter Cookies” not “Almond Butter” (cousin to peanut butter) Cookies.
Glazed Almond Butter Cookies
1 cup unsalted butter, softened
¾ cup sugar
1 tsp almond extract
2 cups flour
½ tsp baking powder
¼ tsp salt
Glaze Frosting (recipe below)
Preheat oven to 375°F. Line baking sheets with parchment paper or a silicone mats.
In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In a mixing bowl, beat butter and sugar until light and fluffy. Add egg and almond extract, beating until well mixed.
Stir together flour, baking powder and salt. Gradually mix into wet ingredients. Chill dough for one hour.
Roll dough into 1” balls and place on prepared baking sheets. Flatten slightly with the palm of your hand.
Bake for 8 minutes; do not overcook. Let cookies cool for 3-4 minutes on the baking sheets before transferring to a wire rack to cool. Cool completely before frosting with the glaze.
6 Tbs butter
½ cup heavy cream
1 tsp vanilla (or ½ tsp almond) extract
1 lb (about 4 cups) powdered sugar
3-4 drops gel food coloring
Place butter and cream in a microwave-safe bowl. Heat in the microwave for about 60-90 seconds, until butter melts. Stir in extract (if you want to use white icing, use a clear vanilla or other flavored extract). Use a whisk to mix in powdered sugar. Tint with desired gel food coloring.
Spread tops of cooled cookies with warm glaze and place on a sheet of waxed paper. If glaze gets too thick, heat in microwave for 15-20 seconds. Allow glaze to set on cookies for at least one hour before storing cookies.
Makes about 2 ½ dozen cookies
To freeze: Freeze cookies in single layer and then place in a container and store in freezer. Thaw cookies in a single layer.