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 Rasey, Cadillac, Michigan
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, 3-4 minutes. 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.
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