Meltaway Cookies
Serves 36
25 mins prep
10 mins cook
35 mins total
These Meltaway Cookies are thick and soft with both vanilla and almond flavor. They taste a little like shortbread and a little like sugar cookies.
Icing
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Preheat oven to [wprm-temperature value="350" unit="F"]. Line two large cookie sheets with parchment paper.
In a bowl whisk together the all-purpose flour, cornstarch, baking powder, and salt. Set aside.
In another bowl, cream together the softened unsalted butter and powdered sugar for 2 to 3 minutes. The mixture should be pale in color and fluffy in texture.
Add the egg, vanilla extract, and almond extract. Beat together until combined, about 1 minute.
Add the dry ingredients (1 cup at a time) and beat together until the dry mixture is absorbed. Allow the sticky cookie dough to rest for 10 minutes before moving on.
Scoop 1 tablespoon sizes of cookie dough, lightly roll them, and set on the parchment lined baking sheet. Continue until all the cookie dough is gone.
Bake for 7 to 9 minutes or until the edges are very light brown and the center no longer glistens. Remove from the oven and allow them to cool completely.
In a small bowl, whisk together powdered sugar, whole milk, vanilla extract, almond extract, and corn syrup until smooth. If too thick, adjust the consistency with more milk, as needed.
Dip the cooled cookies into the icing and sprinkle with sanding sugar. Continue this on all of the cookies, and allow the icing to dry before serving or storing.
