So my office mates tend to greatly benefit from my cooking.  My husband is not a big sweets person (shameful, I know) so I usually take all of my leftover goodies to work.  I made these cookies two weeks ago for those of us at the office that didn’t take off for spring break.  I felt like we might need a reason to actually BE at work while our co-workers were off skiing and vacationing.  These cookies were a huge hit.  I mean, by their title, you can tell they’re going to be good.  The words ‘butter’ and ‘melt’ should pretty much be in the title of every recipe.  Although, that could be quite dangerous for my growing waistline.  

I made these a little bigger than the original recipe called for because I didn’t have a one-inch scoop, but they were still petite and definitely melt-in-your-mouth worthy.  They’re the type of cookie that you eat without even realizing it.  They just melt away and then you grab another, and another, and another.  Before you know it, six have disappeared from the plate.   Luckily the recipe makes a ton!

Buttery Melt-Away Cookies
Pastry Queen Parties

2 cups (4 sticks) butter
1 cup + 1/2 cup sugar
2 teaspoons almond extract
1/2 teaspoon salt
4 cups flour

Heat oven to 350 degrees and grease a baking sheet (or line with parchment).  Beat 1 cup of sugar and butter until creamy.  Beat in almond extract and salt.  Slowly add flour and beat until just combined.  Place the 1/2 cup sugar into a small bowl.  Roll the dough into 1 inch balls and roll into sugar to coat.  Place on baking sheet and flatten slightly with back of spatula.  Bake for 10-12 minutes and frost while slightly warm.  Makes 6 dozen.

Frosting

1/3 cup butter
1 teaspoon pure vanilla extract
pinch salt
4 tablespoons whole milk (regular fine too)
2 cups powdered sugar
food coloring and sprinkles (optional)

Beat butter, milk, vanilla and salt until combined.  Beat in sugar and then add food coloring.

13 Responses to “Buttery Melt-Away Cookies”