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! 🙂
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!! 🙂 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
- ¾ cup sugar
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ 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 400° 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 4-½ dozen.