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Prep 30min
Total1hr40min
Servings36
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Ingredients
Bonbons
1 1/2
cups Gold Medal™ all-purpose flour
1/2
cup butter or margarine, softened
1/3
cup powdered sugar
2
tablespoons milk
1/2
teaspoon vanilla
1/2
package (7- or 8-ounce size) almond paste
White candy sprinkles, edible glitter or coarse sugar
Almond Frosting
1
cup powdered sugar
1/2
teaspoon almond extract
4
to 5 teaspoons milk
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Steps
1
Heat oven to 375°F. 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.
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Pack cookies in mini paper cupcake liners or fluted bonbon cups for gift giving.
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