Almond Drop Cookies with Almond Glaze

{ almond drops glazed in almond sweetness }

The family went over to a friend's for dinner for some amazing Chinese hot pot (fondue-style Asian stew)!   It was delicious and totally hit the spot.  I'll have to endeavor to make some and host a hot pot party at our home this winter. 

We were in charge of dessert.  I wasn't sure what to make to complement hot pot, but I was in the mood for something with almonds.  Inspired by the vanilla cookie sandwiches, I played around with the recipe and made almond drop cookies drizzled with almond glaze.  They were a hit.

What I love about this cookie is that it's soft, chewy, and has just a touch of sweetness, which is perfect for the kids.  And if you want something a little extra sweet, just drizzle it with some almond glaze goodness. 

I think these could easily become a household favorite.

Almond Drop Cookies with Almond Glaze
{ Prep time: 30 min Bake: 15 min per batch Makes: about 36 cookies }

Ingredients

1/2 cup butter, softened

1 4-ounce package cream cheese, softened

1 cup sugar (or reduce to 3/4 cup)

1/2 teaspoon baking soda

1/4 teaspoon salt

2 eggs

1 teaspoon almond extract

1/2 teaspoon vanilla extract

2 3/4 cups all-purpose flour

2/3 cup coursely chopped almonds

1 recipe Almond Glaze (see below)

Directions

1. Preheat oven to 325 degrees. Line cookie sheet with parchment paper and set aside. In a large mixing bowl beat butter and cream cheese with electric mixer on medium speed for 30 seconds. Add the sugar, the baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, vanilla, and almond extract until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Mix in chopped almonds.
2. Drop dough by placing rounded balls (about the size of a ping pong ball) 2 inches apart onto the prepared cookie sheet. Bake about 13 minutes or until bottoms are light brown. Transfer cookies to a wire rack; cool.
3. Once the cookies are cool, drizzle icing on top.

Almond Glaze

In a small bowl stir together 1 cup powdered sugar, 1/4 teaspoon almond extract, and enough milk (3 to 4 teaspoons) to make an icing of drizzling consistency. [Tip:  Prepare the almond glaze while the cookies are baking.]