Almond Bonbon CookiesThese bonbons remind me of England, with a touch of America. Dip cooled cookies into…
Almond Bonbon Cookies
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
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.
Nutrition Facts 1 cookie:
- 112 calories, 5g fat (3g saturated fat), 10mg cholesterol, 29mg sodium, 15g carbohydrate (8g sugars, 1g fiber), 1g protein.