Comments {White Chocolate Frosted Almond Sugar Cookies}

First off…

I got my shot glass from my girl Alyssa!!! I love it… isn’t it so cute???

Next, I just want to say thank you for all of the comments I’ve been getting on my blog lately!!Β  Each and every one makes me feel SO good!! I can’t even express it, but thanks for all the love!Β  Rachel wrote a blog post the other day about comments and it got me thinking, so I’m stealing this topic from you Rachel! πŸ™‚

Commenting is a very important aspect of blogging.Β  I love leaving comments on other people’s blogs because I know I like to know what people think of what I write.Β  (A.K.A. I love knowing your thoughts, guys!Β  If you love it, tell me.Β  If you hate it, tell me!) I wish I was able to reply back to comments right on my blog, but Blogger doesn’t let you do that.Β  I know WordPress does, though.Β  So I went on a search and found this!Β Β  I’m still trying to get it to work… and not succeeding.Β  If anyone can help me, that would be great.


–Edit— I just signed up with Disqus (dis-cuss) for commenting and I can now reply to everyone individually and keep track of all of my comments on all of your blogs. Yay!! πŸ™‚Β  Check it out if you find yourself having the same commenting problems as me.


Anyway, I made these cookies to take with me to meet Guy Klinzing and he liked them.Β  I brought them all and they were all gone by the end of the day.Β  They’re easy and the almond extract makes the cookie, in my opinion.Β  They a little crispy, but they still have a little bit of chewiness to them and adding almond extract to the frosting made it taste awesome!

White Chocolate Frosted Almond Sugar Cookies
Taste of Home

Ingredients

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Additional sugar

White Chocolate FrostingΒ 
Β 
Click here for frosting.Β  I just switched the vanilla out with almond extract!

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in almond extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Roll into 1-in. balls.
  • Place 2 in. apart on ungreased baking sheets. Coat bottom of a glass with cooking spray; dip in sugar. Flatten cookies with prepared glass, dipping glass in sugar again as needed.
  • Bake at 400Β° for 7-9 minutes or until edges are lightly browned. Cool for 1 minute before removing to wire racks.
  • In a small bowl, whisk together the confectioners’ sugar, almond extract and enough water to achieve glaze consistency. Tint with food coloring if desired; drizzle over cookies. Sprinkle with almonds.Β Yield:Β about 4-1/2 dozen.

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42 thoughts on “Comments {White Chocolate Frosted Almond Sugar Cookies}

  1. I love getting comments too. I feel like you too; I wish I could reply back to some comments. If you figure it out, let me know:) Sometimes I get bummed out if I get too busy and I do not have time to comment on all my favorite blogs.

    Your cookies looke great. I love cookies with almond flavoring and anything with frosting sounds even better:)

    Like

  2. so glad you love the glass! πŸ™‚

    I'm really wrestling with self-hosting. I want to be able to reply to comments, too, but I just can't rationalize paying to blog. waah!

    Like

  3. Guess what, Katie? I just made them!!! OMG, they're SO good!!! Thanks so much for all your help!! I really appreciate you helping me find a way to make the icing without processed sugar. *runs to go get a cookie* See ya later! πŸ™‚ sheila

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  4. so glad you love the glass! πŸ™‚

    I'm really wrestling with self-hosting. I want to be able to reply to comments, too, but I just can't rationalize paying to blog. waah!

    Like

  5. Oooh I love me some white chocolate πŸ˜€ These cookies look delish. Definitely bookmarking!

    And I'm going to look into Disqus… I'm still at .blogspot.com but I really truly hate the commenting system. I can't reply to anyone!

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  6. Katie, thanks for the comment on my lemon white chocolate cupcakes. Your blog is poppin! I can't wait to browse through all the recipes. Random question, have you worked with guava in cakes before? If so, please share some recipes!

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  7. I know what you feel, I love reading comments too because you have the impression that people care and that you can share things!
    A love your cookies, the frosting is delicious!

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  8. Haha! That's okay, but you're right, I bet it would taste awesome in that Devil's food cake you made!! Almond extract in oatmeal sounds awesome, I'll have to try it!

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  9. I love Almond soooooo much even more that Chocolate. It is my secret ingredient in most all that I bake..omg that's what I forgot was the almond extract in my Brandied Devil's food cake! I put the almonds for the extract..Thanks for your comment. I use almond extract in my oatmeal cookies, banana bread….well just about everything. I even sprinkle almonds on my fresh asparagus,fresh green beans in my salads….I can't wait to try your cookies and the lemon jelly roll. Yum!

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  10. I love frosted cookies and these look so good!! I don't think I've ever made almond cookies before. Isn't that weird? I'll have to give them a try sometime because I definitely like them. πŸ™‚

    Wish I could give you some advice on your commenting issues, but I'm totally in the dark. I have use WordPress and I don't have any problems commenting because the way it's set up is you just go to comments and press the reply button. Hopefully you issues will be resolved.

    Anyway, your post is making me want to bake some cookies and frost them in different neon and pastel colors for Easter.

    I'm trying to avoid processed sugar during Lent though, and I'm seriously considering giving up it permanently. I'm gonna have to see if I can either come up with or find a frosting recipe that uses raw agave nectar, raw honey, or raw coconut sap so I can make some cute and tasty cookies like this. πŸ™‚ Wish me luck! πŸ™‚

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  11. We ate similar cookies which given by a Japanese supplier, we love that cookie a lot. I shall bookmarked your recipe to recreate a similar version. Thanks for sharing.

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  12. You should do it!! I read on some forums that it takes days for comments to import over, but mine took about two minutes max and they all transferred over fine. So far, no complaints!

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  13. Comments, and the relationships that build up through interactions, are definitely one of the best parts of blogging in my experience! And it looks like you've got this comment system working perfectly πŸ™‚

    Like

  14. so glad you love the glass! πŸ™‚

    I'm really wrestling with self-hosting. I want to be able to reply to comments, too, but I just can't rationalize paying to blog. waah!

    Like

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