Almond Bonbon Cookies Recipe

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Almond Bonbon Cookies Recipe
Almond Bonbon Cookies Recipe photo by Taste of Home
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Almond Bonbon Cookies Recipe

Read Reviews
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Publisher Photo
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
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch
MAKES:
48 servings
TOTAL TIME:
Prep: 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.
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.
Originally published as Almond Bonbon Cookies in Taste of Home December 2013

Nutritional Facts

1 cookie: 112 calories, 5g fat (3g saturated fat), 10mg cholesterol, 29mg sodium, 15g carbohydrate (8g sugars, 1g fiber), 1g protein.

  • 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
  1. 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.
  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.
  3. Bake 10-12 minutes or until golden brown. Remove to wire racks to cool completely.
  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. Yield: 4 dozen.
Originally published as Almond Bonbon Cookies in Taste of Home December 2013

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Reviews forAlmond Bonbon Cookies

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MY REVIEW
cakeladybu User ID: 2393909 215946
Reviewed Dec. 26, 2014

"Very good cookie - I added almond flavoring to the icing to enhance the almond flavor. Will definitely make again"

MY REVIEW
Shelli8871 User ID: 5494281 199853
Reviewed Dec. 17, 2013

"This a very tasty cookie everyone has enjoyed them!"

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