Almond Bonbons

Summary
Prep time	25 min
Cook time	12 min per sheet; Cool: 30 minutes
Source	Betty Crocker's Best Christmas Cookbook
Yield / serves	about 3 dozen cookies
Rating	very good

Ingredients

• 1 1/2 c. all-purpose flour
• 1/2 c. butter or margarine, softened
• 1/3 c. powdered sugar
• 2 T. milk
• 1/2 t. vanilla
• 1/2 package (7- or 8-oz size) almond paste
• Almond Glaze (below)
• Coarse sugar crystals (decorating sugar), if desired

Almond Glaze

• 1 c. powdered sugar
• 1/2 t. almond extract
• 4 to 5 t. milk

Preparation

Heat oven to 375 degrees. Beat flour, butter, powdered sugar, milk and vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Cut almond paste into 1/2-inch slices; cut each slice into fourths.

Shape 1-inch ball of dough around each piece of almond paste. Gently roll to form ball. Place about 1 inch apart on ungreased cookie sheet.

Bake 10 to 12 minutes or until set and bottom is golden brown. Remove from cookie sheet to wire rack; cool completely. Dip tops of cookies into Almond Glaze; sprinkle with sugar crystals.

Variations

Instead of almond paste, wrap the dough around:

• Candied cherries for Cherry Bonbons
• Dried apricots for Apricot Bonbons
• Dates for Date Bonbons
• Malted milk balls for Malted Bonbons
• Hazelnuts or macadamia nuts for Nut Bonbons.