Ingredients: |
Ingredients: Cookie Base:
3/4 c butter, softened and divided
3/4 c granulated sugar, divided
1/2 t vanilla extract
1 1/4 c flour
1 7 or 8 oz package almond paste
2 eggs, room temperature
48 red candied cherries
Glaze:
1 square unsweetened baking chocolate
1 T softened butter
1/2 c confectioners' sugar
1 T milk
1/2 t vanilla
|
Directions: |
Directions:Preheat oven to 350 F
Using a mixer on medium speed, cream 1/2 c of the butter and 1/2 c of the sugar. Add vanilla. Add flour gradually, mixing well. Spread in lightly greased 9*13 baking pan. Bake at 350 F for 12-15 minutes or until the cookie base is golden. Remove from the oven.
Using the mixer on medium speed, mix almond paste, the remaining 1/4 c of sugar and butter and the eggs. Spread over the base ingredients. Arrange the cherries on batter six across until there are 8 even rows of 6 cherries each. Do not press cherries into batter.
Bake at 350 F for 20-25 minutes or until done. The cookie should be feel firm when pressed lightly with fingers. Remove to rack and let cool. Meanwhile, combine all the glaze ingredients. Blend until smooth. Drizzle chocolate over cooled bonbon mixture. When glaze is set, cut into 48 pieces.
Tips:
add an extra tablespoon or so of butter to cookie base before pressing it into the baking pan. It may be too stiff to spread. Add water as necessary to the chocolate glaze so that is is runny enough to drizzle. |
This recipe for Christmas Bonbons is from