My favorite cookies usually involve chocolate, peanut butter and nuts, but yesterday I was in the mood for something a little simpler and tried a new version of Almond Meltaways.
Almond Meltaways Without Cornstarch
Unlike the cookies I know as Meltaways, this version doesn’t call for cornstarch. The cookies are light, dense and soft, yet neither cakey nor crumbly. What makes them interesting is the almond flavor, which is something I’m liking more and more as I get older. However, I like to mix that flavor with something else, so I put in a dash of butter extract. Feel free to swap it out for vanilla or use more almond.
Personally, I like the cornstarch version better or even Lofthouse clones. But Fuzz liked the Almond Meltaways and I can see them going over well at a coffee or tea. They’d also be really cute with tinted icing.
- 2 cups all purpose flour 280 grams
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt omit if using salted butter
- 2 sticks unsalted butter, softened 230 grams
- 3/4 cup 150 grams granulated sugar
- 1 egg
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla or butter extract
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/4 cup whole milk
- Preheat oven to 375 degrees F.
- In a large bowl, whisk together the flour, baking powder and salt.
- Combine the butter and sugar in a mixing bowl and beat with an electric mixer until light and creamy. Add the egg and stir until blended, then scrape the bowl and beat until fluffy.
- Beat in the extracts.
- Gradually add flour mixture, stirring until fully blended.
- Shape dough into about 60 small (1 inch) balls. Place them about 2 inches apart on ungreased baking sheets. Flatten balls slightly and bake for about 8 minutes or until set. They will not brown, so don’t look for brown edges.
- Let rest on cookie sheet for about 3 minutes, then carefully transfer to a wire rack to finish cooling. When cookies are completely cool, making the icing.
- Put the sugar in a small yet deep bowl. Mix the extracts and the milk, then add milk mixture 1 tablespoon at a time, stirring constantly, until mixture is opaque and creamy. Add more milk if needed.
I made these as part of an Easter cookie tray. I made the glaze as directed and sprinkled them with coarse sugar crystals in “springy” colors. They had great flavor and texture, and were a big hit with both the adults and the kids.
I haven’t made a cookie like this in a long time. They sound good!
Taneka, I’ve never tried it. The way I make them is with 1 cup (8 oz) butter, 1/2 cup confectioners’ sugar, 1/2 teaspoon salt (omit if using salted butter), 3/4 teaspoon vanilla, 1/2 cup cornstarch and 1 1/4 cups stirred and aerated flour. 350 bake time for 12-16 minutes. Frosting 2 tablespoons butter, melted, 1 1/2 cups confectioners’ sugar, 1/4 teaspoon vanilla, 1-2 tablespoons milk or half and half plus a dash of food coloring.
Do you think tapioca starch would work in the cornstarch recipe you prefer? Really don’t want to go out and buy another ingredient.
Angie, if you google them you’ll see a lot of people love them. I had fun making them, but I prefer the kind made with cornstarch which really do seem to melt in your mouth. After I made these I made another recipe that calls for potato starch. They were awful.
Mmmmm, these sound good!