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Frosted Bonbons (Cookie Exchange Quantity) Recipe

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This recipe for Frosted Bonbons (Cookie Exchange Quantity) is from The Espinosa Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Bonbons
3 cups Gold MedalŽ all-purpose flour
1 cup butter or margarine, softened
2/3 cup powdered sugar
1/4 cup milk
1 teaspoon vanilla
1 package (7- or 8-oz size) almond paste

Vanilla Bonbon Frosting
1 cup powdered sugar
1 1/2 tablespoons milk
1 teaspoon vanilla

Chocolate Bonbon Frosting
1 oz unsweetened baking chocolate, melted and cooled
1 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla

Decoration
Betty CrockerŽ sugar sequins or other decors
Directions:
Directions:
1 Heat oven to 375°F. In large bowl, beat all bonbon ingredients except almond paste with electric mixer on medium speed, or mix with spoon, until dough forms.
2 Cut almond paste into 1/4-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.
3 Bake 10 to 12 minutes or until set and bottom is golden brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
4 For vanilla frosting, in small bowl, stir all Vanilla Bonbon Frosting ingredients until smooth.
5 For chocolate frosting, in small bowl, stir all Chocolate Bonbon Frosting ingredients until smooth. If necessary, stir in additional milk, 1 teaspoon at a time, until soft enough to spread.
6 Dip tops of cookies into frostings and sprinkle with decors as desired.
Number Of Servings:
Number Of Servings:
6 dozen
Preparation Time:
Preparation Time:
1 hr. 40 min. total 2 hr. 10 min.

 

 

 

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