Source: Betty Crocker's Ultimate Cookie Book
Makes 36 servings.
Preparation time: 1 hour
Tips: Try egg shapes for Easter treats.
Ingredients
Preparation
1 1/2 cups all-purpose flour
1/2 cup butter, softened
1/3 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
3 1/2 ounces almond paste (1 package)
Sliced almonds, toasted if desired to decorate
Glaze:
1 cup powdered sugar
4 to 5 tsp milk
1/2 teaspoon almond extract
1. Heat oven to 375 F degrees
2. Mix flour, butter, powdered sugar, milk and vanilla in large bowl.
3. Cut almond paste into 1/2-inch slices; cut each slice into fourths.
4. Shaping dough into a log will help in cutting the dough pieces of uniform size, about 36. Shape 1-inch ball of dough around each piece of almond paste. Gently roll to form ball.
5. Place 1 inch apart on ungreased cookie sheet.
6. Bake 10 to 12 minutes or until set and bottom is golden brown. Remove from cookie sheet. Cool completely.
7. Prepare glaze by mixing all glaze ingredients until smooth and spreadable consistency. Color glaze if you wish. Dip in tops of cookies. Garnish with sliced almonds or colored frosting design.
NOTES : In place of almond paste, try wrapping this dough around nuts, chocolate chunks or dried fruit. Tint the glaze for a festive look.
Comments: Try next time using almond and chocolate croissant filling instead.
Almond Bonbons
