Almond Bonbons
From Recipes
| 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.
