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December is finally here and that means all the holiday baking is happening in my house! Every year, I mix in old and new recipes. These Melting Moments cookies are a vintage recipe but are new to me and they will definitely be added to my yearly baking list!
Ingredients You Will Need
- Powdered Sugar
- Almond Extract
- Baking Powder
Equipment You May Need
Helpful Tips for Making Melting Moments
- Set butter out on the counter about an hour before starting recipe. It will be much easier to cream that way. Softening in the microwave can be risky, as it often melts in the middle fairly quickly.
- Use a small cookie scoop or teaspoon to make sure the cookies are the right size.
- The cookies are very small, so if you make larger than a teaspoon-size, they may take longer to bake and will make less (obviously).
- This recipe makes a small batch (about 2 dozen), so I would suggest doubling the recipe if you want to have any to share or add to cookie plates.
Variations and Substitutes
- Decorate with candy or sprinkles before baking.
- For a different flavor, use peppermint extract in place of almond extract.
- Vanilla extract could also be substituted for almond extract.
- For a festive touch, add food coloring of your choice to the batter.
Other Recipes You May Like
- How to Make Soft Sugar Cookies – Made with Cream Cheese
- Old-Fashioned Fudge Nut Bars – a family favorite!
- Almond Crescent Cookies – from Rosemary at An Italian in My Kitchen
Final Thoughts on Melting Moments
I really enjoyed making and eating these cookies. The almond flavor was not too strong so it was just right for me. My kids liked them too, which tells me this recipe is a winner! Have you ever had these cookies or something similar?
- ½ Cup Butter
- 5 Tablespoons Powdered Sugar
- 1 teaspoon Almond Extract
- ¼ teaspoon Salt
- 1 Cup Flour sifted
- 1 teaspoon Baking Powder
- Cream together butter, powdered sugar, almond extract, and salt.
- When the mixture is light and fluffy, blend in flour and baking powder.
- Refrigerate mixture for one hour.
- Preheat oven to 350°.
- Form dough into teaspoon-sized balls.
- Place on ungreased cookie sheet.
- Flatten with fork.
- Bake at 350° for 8-10 minutes or until edges are browned.
- Cool completely before removing from cookie sheet.
*Adapted from The American-International Encyclopedic Cookbook by Anne London, copyright 1972
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