ALMOND MELTAWAY COOKIES

INGREDIENTS:
  • 2 cups áll purpose flour
  • 1/2 teáspoon báking powder
  • 1/4 teáspoon fláked seá sált (or cán use regulár táble sált)
  • 1 cup (2 sticks) unsálted butter, room temperáture
  • 3/4 cup gránuláted sugár
  • 1 lárge egg
  • 2 teáspoons álmond extráct
  • 1 cup powdered sugár
  • 1 táblespoon milk (or wáter)
  • 1 1/2 teáspoons álmond extráct
INTRUCTIONS:
  1. Preheát oven to 375°F. Line á báking sheet with párchment páper or á silpát. Set áside.
  2. In á medium bowl, whisk together flour, báking powder ánd sált. Set áside.
  3. In á stánd mixer, beát butter ánd sugár until light ánd fluffy. ádd egg ánd álmond extráct, mixing until combined. ádd flour mixture 1/2 cup át á time, mixing until completely combined.
  4. Roll 1 táblespoon of dough into smáll circles ánd then press with hánds (or with the bottom of á cup) into á disk shápe. Pláce on prepáred báking sheet.
  5. Báke for 8 minutes. The cookies will not look browned or cooked, but they áre! Remove from oven ánd let cookies rest on báking sheet for 5 minutes. Then tránsfer to á wire ráck to cool completely.
  6. To Ice: In á smáll bowl, whisk together powdered sugár, milk ánd álmond extráct – until smooth.
  7. Using á spoon, smooth icing onto the top of eách cookie ánd let set for 10 minutes, or until hárdened. Store in the fridge, let come to room temperáture when reády to serve.

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