Taste of Home
Almond Bonbon Cookies
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch + cooling
YIELD: 4 dozen.
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 Rasey, Cadillac, Michigan
Ingredients
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1 cup butter, softened
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2/3 cup confectioners' sugar
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1/4 cup 2% milk
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1 teaspoon vanilla extract
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3 cups all-purpose flour
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1 package (7 ounces) almond paste
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VANILLA ICING:
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1 cup confectioners' sugar
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4-1/2 teaspoons 2% milk
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1 teaspoon vanilla extract
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CHOCOLATE ICING:
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1 cup confectioners' sugar
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1 ounce unsweetened chocolate, melted and cooled
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3 tablespoons 2% milk
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1 teaspoon vanilla extract
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Assorted sprinkles
Directions
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1.
Preheat oven to 375°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 3-4 minutes. Beat in milk and vanilla. Gradually beat in flour.
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2.
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.
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3.
Bake 10-12 minutes or until golden brown. Remove to wire racks to cool completely.
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4.
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.
Nutrition Facts
1 cookie: 112 calories, 5g fat (3g saturated fat), 10mg cholesterol, 29mg sodium, 15g carbohydrate (8g sugars, 1g fiber), 1g protein.
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