Kelly’s Almond Cookies

Raise your hand if you’re an almond fan! If you are, these cookies are for you. They are simple and light with minimal ingredients.

2 c. All purpose flour

1/2 t. Baking powder

1/4 t. Salt

1 c. Unsalted butter, room temp

3/4 c. Granulated sugar

1 large egg

2 t. Almond extract

Almond Icing

1 c. Powdered sugar

1-2 T milk (can sub water)

1 t. Almond extract

1. Preheat oven to 375.  Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Beat the butter and sugar until light and fluffy. Add egg and almond extract, mixing until combined. Add flour mixture 1/2 cup at a time.
4. Roll 1 tablespoon of dough into small circles and then press with hands (or the bottom of a cup) into a disk shape. Place on prepared baking sheet.
5. Bake for eight minutes. The cookies will not look browned or cooked, but they are. Remove from oven and let cookies rest on baking sheet for five minutes. Then, transfer to a wire rack to cool.
6. To Ice: in a small bowl, with together, powdered sugar, 1 tablespoon of milk, and almond extract – until smooth. If the icing is too thick, add a splash more milk to thin it out.
7. 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 the cookies come to room temperature when ready to serve.