Snowy Bonbons

Discover a surprise almond center in each buttery cookie. Mmm. MORE+ LESS-

By Betty Crocker Kitchens

December 22, 2011

Ingredients

1 1/2

cups Gold Medal™ all-purpose flour

1/2

cup butter or margarine, softened

1/3

cup powdered sugar

tablespoons milk

1/2

teaspoon vanilla

1/2

package (7- or 8-ounce size) almond paste

White candy sprinkles, edible glitter or coarse sugar

cup powdered sugar

1/2

teaspoon almond extract

to 5 teaspoons milk

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1

Heat oven to 375ºF. In large bowl, beat flour, butter, 1/3 cup powdered sugar, 2 tablespoons milk and the vanilla with electric mixer on medium speed, or mix with spoon. Cut almond paste into 1/2-inch slices; cut each slice into fourths.
2

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 cookies 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

In small bowl, mix all Almond Frosting ingredients until smooth. Dip tops of cookies into frosting. Sprinkle with edible glitter.