Breaking News Bar
posted: 5/13/2014 5:30 AM

Almond Meltaways

hello
Success - Article sent! close
  • Cook of the Week Kim Ault learned to make Almond Meltaways from her grandmother Helen Hatch (pictured).

       Cook of the Week Kim Ault learned to make Almond Meltaways from her grandmother Helen Hatch (pictured).
    George LeClaire | Staff Photographer

 

1 cup butter softened

½ cup powdered sugar

Order Reprint Print Article
 
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

1 cup cornstarch

1 cup flour

2 teaspoons almond extract

2 tablespoon lemon juice

½ teaspoon salt (optional)

Add all ingredients to the work bowl of a stand mixer and mix until well combined. Form dough into a ball, wrap in wax paper and chill overnight.

Heat oven to 325 degrees.

Working with about 1 teaspoon of dough at a time, roll the dough into balls and flatten with the bottom of a floured glass. Place dough on ungreased cookie sheets and bake 20 minutes.

Makes four dozen cookies.

Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.