Frosted Bonbons (Cookie Exchange Quantity)

 

3

cups Gold Medal® 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

1

cup powdered sugar

1 1/2

tablespoons milk

1

teaspoon vanilla

1

oz unsweetened baking chocolate, melted and cooled

1

cup powdered sugar

2

tablespoons milk

1

teaspoon vanilla

Betty Crocker® sugar sequins or other decors

• 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.