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!!  Each and every one makes me feel SO good!! I can’t even express it, but thanks for all the love!  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.  I love leaving comments on other people’s blogs because I know I like to know what people think of what I write.  (A.K.A. I love knowing your thoughts, guys!  If you love it, tell me.  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.  I know WordPress does, though.  So I went on a search and found this!   I’m still trying to get it to work… and not succeeding.  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™‚  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.  I brought them all and they were all gone by the end of the day.  They’re easy and the almond extract makes the cookie, in my opinion.  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


  • 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 Frosting 
Click here for frosting.  I just switched the vanilla out with almond extract!


  • 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. Yield: about 4-1/2 dozen.


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