Recipe: Almond Bonbons

the appetizer:

Here's another holiday treat from the Betty Crocker Christmas Cookbook.

Almond Bonbons

Makes about 3 dozen cookies
Prep 1 hr 5 min Total time 1 hr 35 min

1-1/2 cups 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-oz size)
almond paste

Almond Glaze

1 cup powdered sugar
1/2 teaspoon almond extract
4 to 5 teaspoons milk
Decorator sugar crystals, if desired

1. Heat oven to 375 degrees 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. On ungreased cookie sheet, place balls about 1 inch apart.

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. In small bowl, mix all glaze ingredients with spoon until smooth. Dip tops of cookies into glaze; sprinkle with sugar crystals.

l COOKIE: Calories 70 (Calories from Fat 30): Total Fat 3.5g (Saturated Fat 1.5g: Trans Fat Og); Cholesterol 5mg: Sodium 20mg; Total Carbohydrate lOg (Dietary Fiber Og: Sugars 6g); Protein Og: % DAILY VALUE: Vitamin A 0%: Vitamin C 0%; Calcium 0%: Iron 0%: EXCHANGES: 1/2 Other Carbohydrate, 1 Fat; CARBOHYDRATE CHOICES; 1/2

New Twist

For a flavorful twist, instead of almond paste, wrap the dough around:

Candied cherries for Cherry Bonbons.
Dried apricots for Apricot Bonbons.
Dates for Date Bonbons.
Malted milk balls for Malted Bonbons.
Hazelnuts or macadamia nuts for Hazelnut Bonbons.

Holiday Inspiration

Add a winter wonderland touch by tinting the glaze with a few drops of food colors in pastel shades. When set, drizzle with additional white glaze. For gifts, pack small cookies in mini paper baking cups or fluted bonbon cups.

Buy the Book

from:
Betty Crocker Christmas Cookbook
Second Edition
From the Betty Crocker Editors
Wiley
$25.95; 352 pages
ISBN: 0-471-75303-3
Recipe reprinted by permission.