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Almond Bonbon Cookies

 Almond Bonbon Cookies
These bonbons remind me of England, with a touch of America. Dip cooled cookies into one frosting or each side into different frostings. Have fun adding any kind of sprinkle toppings you like.— Teri Lee Rasey, Cadillac, Michigan
48 ServingsPrep: 20 min. Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 2/3 cup confectioners' sugar
  • 1/4 cup 2% milk
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 package (7 ounces) almond paste
  • VANILLA ICING:
  • 1 cup confectioners' sugar
  • 4-1/2 teaspoons 2% milk
  • 1 teaspoon vanilla extract
  • CHOCOLATE ICING:
  • 1 cup confectioners' sugar
  • 1 ounce unsweetened chocolate, melted and cooled
  • 3 tablespoons 2% milk
  • 1 teaspoon vanilla extract
  • Assorted sprinkles

Directions

  • Preheat oven to 375°. In a large bowl, cream butter and
  • confectioners' sugar until light and fluffy. Beat in milk and
  • vanilla. Gradually beat in flour.
  • Cut almond paste into 12 slices (about 1/4 in. thick); cut each into
  • quarters. Shape into balls. Wrap tablespoons of cookie dough around
  • almond paste to cover completely. Place 2 in. apart on ungreased
  • baking sheets.

2 of 2

Almond Bonbon Cookies (continued)

Directions (continued)

  • Bake 10-12 minutes or until golden brown. Remove to wire racks to
  • cool completely.
  • In a small bowl, mix vanilla icing ingredients until smooth. For
  • chocolate icing, mix confectioners' sugar, cooled chocolate, milk
  • and vanilla until smooth. Dip cookies in icings as desired; allow
  • excess to drip off. Decorate with sprinkles. Place on waxed paper;
  • let stand until set. Store in airtight containers. Yield: 4 dozen.
Nutritional Facts: 1 cookie equals 112 calories, 5 g fat (3 g saturated fat), 10 mg cholesterol, 29 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g protein.