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Prep 1hr40min
Total2hr10min
Servings72
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Ingredients
Bonbons
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
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 Crocker™ sugar sequins or other decors
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Steps
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.
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Instead of almond paste, wrap dough around whole almonds, chocolate chunks or dried fruit.
Serve bonbons in mini paper cupcake liners or fluted bonbon cups.
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