Even though it only takes 40 minutes in the Instant Pot to prepare these mouthwatering, melt-in-your-mouth lamb chops, they taste like they’ve been cooking for hours. Over mashed potatoes or egg noodles, please.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 60 |
| Yield: | 60 cookies |
Ingredients
- 6 cups all-purpose flour
- 2 tablespoons baking powder
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 6 large eggs
- 4 teaspoons almond extract
- 1 ½ cups confectioners’ sugar
- 1 teaspoon almond extract, or to taste
- ¼ cup milk
- 2 tablespoons nonpareils, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
- Sift flour and baking powder together into a bowl.
- Beat butter and sugar together in a large bowl with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Mix in almond extract. Add flour mixture, 1 cup at a time; mix on low speed until incorporated. Roll batter into teaspoon-sized balls and place on the prepared baking sheets.
- Bake in batches in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
- While cookies are baking, beat confectioners’ sugar, milk, and almond extract for icing in a bowl until smooth.
- Set cooled cookies close together on a cookie sheet. Frost with icing and sprinkle with nonpareils.
- If you use vanilla or anise extract in the cookies instead of almond, be sure to match it in the icing.
- You can also dip the cookies in the icing, or put the icing in a zip-top bag, snip the corner, and drizzle it, which is easier and takes less time.
Nutrition Facts
| Calories | 108 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 57 mg |
| Sugars | 7 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |