Almond Meltaway Cookies

INGREDIENTS
FOR THE COOKIES
2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp flaked sea salt (or sub regular table salt)
1 cup unsalted butter, room temperature
3/4 cup granulated sugar
1 large egg
2 tsp almond extract
FOR THE ALMOND ICING
1 cup powdered sugar
1 tbsp milk (or sub water)
1 1/2 tsp almond extract

INSTRUCTIONS

1. Preheat oven to 375°F. Line a baking sheet with parchment paper or a
   silpat. Set aside.
2. In a medium bowl, whisk together flour, baking powder and salt. Set
   aside.
3. In a stand mixer, beat butter and sugar until light and fluffy. Add egg
   and almond extract, mixing until combined. Add flour mixture 1/2 cup
   at a time, mixing until completely combined.
4. Roll 1 tablespoon of dough into small circles and then press with
   hands (or with the bottom of a cup) into a disk shape. Place on
   prepared baking sheet.
5. Bake for 8 minutes. The cookies will not look browned or cooked, but
   they are! Remove from oven and let cookies rest on baking sheet for
   5 minutes. Then, transfer to a wire rack to cool completely.
6. To Ice: In a small bowl, whisk together powdered sugar, milk and
   almond extract – until smooth.
7. Using a spoon, smooth icing onto the top of each cookie and let set
   for 10 minutes, or until hardened. Store in the fridge, let come to room
   temperature when ready to serve.

ENJOY