Almond Butter Cookies
They'll melt in your mouth.

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Ingredients

for the cookies
2 cups plain flour
1/4 teaspoon sea salt
1/2 teaspoon baking powder
3/4 cup white sugar
250 grams room temperature, unsalted butter
1 egg
2 teaspoons almond extract
for the icing
1 cup icing sugar
1 tablespoon almond milk
1 & 1/2 teaspoons almond extract
1 cup white chocolate chips

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Lovely, warm, melt-in-your-mouth butter cookies, with a delightful almond taste!

  • 25 minutes
  • Easy

Ingredients

  • for the cookies

  • for the icing

Directions

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I made these cookies last year for my personal blog, but I really wanted to share them here with you as well. It was my first time experimenting with almond extract (in place of vanilla) and it worked so well – these cookies are absolutely delicious!

Almond Butter Cookies | lovelyfork
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Steps

1
Done

for the cookies

Preheat the oven to 180 degrees celsius. Line your baking trays with baking paper, and set aside.

2
Done

Whisk flour, sea salt, and baking powder together in a medium bowl, and set aside.

3
Done

Using an electric beater, beat butter and sugar until light and fluffy. Then add the almond extract and the egg, and continue to mix until combined. Add 1/2 cup of the flour mixture at a time, still mixing until fully combined.

4
Done

Scoop out 1 tablespoon of mixture at a time – roll into a ball, and then press down on them using your palm and place on the baking paper.

5
Done

Bake for 12 minutes, then remove from oven. Let cool on the baking paper for 5-10 minutes before transferring to a wire rack. Let them cool completely before icing.

6
Done

for the icing

Whisk together the icing sugar and milk, then add the almond extract and continue to whisk until smooth. Feel free to add either more icing sugar or milk until you achieve the consistency you desire.

7
Done

Use a spoon to drizzle the icing onto each cookie, and then place white chocolate chips as you desire onto the icing so they stick.

Beca Jade

Founder of Lovely Fork. A 20-something year old girl living in Melbourne, Australia. Baby pescatarian as of 2017. Obsessed with leeks. And cats. I really love cats.

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