Almond Cream Melting Cookies
Indulge in the delightful experience of Almond Cream Melting Cookies, a rich and buttery treat that literally melts in your mouth. These cookies are made with a perfect blend of cornstarch and flour, offering a unique texture that sets them apart. Topped with a creamy almond icing, they’re an ideal choice for sharing at gatherings or enjoying during quiet moments at home. Perfectly sweet with a hint of almond essence, these cookies are sure to become a cherished favorite in your recipe collection. Each batch yields around three dozen cookies - just enough to share or indulge yourself!
36
Servings
N/A
Calories
9
Ingredients
Ingredients
Butter
1 cup (room temperature)
Confectioners' Sugar
1/3 cup (sifted)
Salt
1/8 teaspoon (none)
Cornstarch
3/4 cup (none)
All-purpose Flour
1 cup (sifted)
Butter
2 tablespoons (melted)
Confectioners' Sugar
1 cup (for icing, sifted)
Almond Extract
1 teaspoon (none)
Half-and-half
2 tablespoons (none)
Instructions
1
In a medium mixing bowl, use an electric mixer to cream the room temperature butter until light and fluffy.
2
Gradually add the sifted confectioners' sugar and salt, continuing to beat the mixture thoroughly for about 3 minutes.
3
Slowly mix in the cornstarch and all-purpose flour, blending until the dough is well combined and smooth.
4
Shape the dough into walnut-sized balls and place them on a plate or tray. Chill the balls in the refrigerator for 1 hour to firm up.
5
Preheat your oven to 350°F (175°C). Prepare an ungreased cookie sheet.
6
After chilling, place the balls on the cookie sheet, leaving space between them. Let them sit at room temperature for 20 minutes or until softened slightly.
7
Use your thumb to create a slight indentation on the top of each cookie, gently flattening them.
8
Bake the cookies in the preheated oven for 15-16 minutes, or until they are golden on the bottom. Keep an eye on them to avoid over-baking.
9
Once done, carefully remove the cookies from the oven and transfer them to a cooling rack to cool completely.
10
While the cookies are cooling, make the almond icing. In a small bowl, combine the melted butter, sifted confectioners' sugar, almond extract, and half-and-half. Mix until creamy and well blended.
11
You may choose to tint the icing with food coloring or keep it a classic white, depending on your preference.
12
Once the cookies have completely cooled, use a spatula or piping bag to ice them generously with the almond icing.
13
Store any leftovers in airtight tins, separating the layers with plastic wrap to maintain freshness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What makes Almond Cream Melting Cookies special?
These cookies feature a rich, buttery texture made with a blend of cornstarch and flour that literally melts in your mouth, topped with a creamy almond icing.
How many cookies does this recipe yield?
This recipe yields approximately three dozen (36) cookies.
What is the preparation for the butter in the dough?
The butter for the cookie dough should be at room temperature before creaming.
How long should I cream the butter and sugar?
You should beat the butter, sifted confectioners' sugar, and salt thoroughly for about 3 minutes until light and fluffy.
Why is cornstarch used in this cookie recipe?
Cornstarch is used to give the cookies their unique, delicate 'melting' texture.
Do I need to sift the flour?
Yes, the recipe specifies using 1 cup of sifted all-purpose flour.
How long does the cookie dough need to chill?
The shaped dough balls should be chilled in the refrigerator for 1 hour to firm up.
What size should the dough balls be?
The dough should be shaped into walnut-sized balls.
At what temperature should the cookies be baked?
Preheat your oven to 350°F (175°C) for baking these cookies.
Should I grease the cookie sheet?
No, the recipe calls for an ungreased cookie sheet.
Do the chilled dough balls need to sit before baking?
Yes, let the chilled balls sit at room temperature for 20 minutes or until softened slightly before putting them in the oven.
How do I shape the cookies before they go in the oven?
Use your thumb to create a slight indentation on the top of each cookie, gently flattening them.
How long is the baking time?
The cookies should bake for 15-16 minutes.
How can I tell when the cookies are finished baking?
The cookies are done when they are golden on the bottom.
What ingredients are in the almond icing?
The icing consists of melted butter, sifted confectioners' sugar, almond extract, and half-and-half.
What is the role of almond extract in this recipe?
Almond extract provides the signature almond essence and flavor to the icing.
Can I color the icing?
Yes, you can choose to tint the icing with food coloring or keep it a classic white.
When should I apply the icing to the cookies?
Wait until the cookies have completely cooled on a cooling rack before applying the icing.
What is the best way to apply the icing?
You can use a spatula or a piping bag to ice the cookies generously.
How should I store these cookies?
Store the cookies in airtight tins to maintain their freshness.
How do I keep the iced cookies from sticking together in storage?
Separate the layers of cookies with plastic wrap inside the storage container.
Does the icing use melted or room temperature butter?
The icing specifically requires 2 tablespoons of melted butter.
What kind of sugar is used in the icing?
Sifted confectioners' sugar is used for the icing.
How much salt is needed for the dough?
The recipe calls for 1/8 teaspoon of salt.
What liquid is used to thin the icing?
The recipe uses 2 tablespoons of half-and-half for the icing consistency.
Is an electric mixer necessary?
An electric mixer is recommended to ensure the butter and sugar are creamed until light and fluffy.
What is the primary category for this recipe?
This recipe is categorized as a Dessert.
Can these cookies be served at holiday gatherings?
Yes, they are tagged as holiday recipes and are ideal for sharing at gatherings.
What is the measurement for the cornstarch?
You will need 3/4 cup of cornstarch for the dough.
How much confectioners' sugar goes into the cookie dough itself?
The dough requires 1/3 cup of sifted confectioners' sugar.