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, 1 tablespoon milk and almond extract – until smooth. If your icing is too thick, add a splash more milk to thin it out.
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.
Notes
Storage: Since the icing contains dairy, keep your almond meltaway cookies stored airtight in the fridge. They’ll keep for up to 2 weeks! Just take the cookies out of the fridge to come to room temperature again before serving.
How to Store These Cookies
Since the icing contains dairy, keep your almond meltaway cookies stored airtight in the fridge. They’ll keep for up to 2 weeks! Just take the cookies out of the fridge to come to room temperature again before serving.
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