Christmas Recipes
Frosted Bonbons
Delight in a sweet almond surprise baked in the center of frosted bonbons.
Yield: 6 dozen cookies
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 extract
- 1 (7 or 8 ounce) package almond paste
Vanilla Bonbon Frosting
- 1 cup powdered sugar
- 1 1/2 tablespoons milk
- 1 teaspoon vanilla extract
Chocolate Bonbon Frosting
- 1 ounce unsweetened baking chocolate, melted and cooled
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Decoration
- Betty Crocker sugar sequins or other decors
Instructions
- Heat oven to 375 degrees F.
Bonbons
- In large bowl, beat all bonbon ingredients except almond paste with electric mixer on medium speed, or mix with spoon, until dough forms.
- 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.
- 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.
Vanilla Bonbon Frosting
- In small bowl, stir all Vanilla Bonbon Frosting ingredients until smooth.
Chocolate Bonbon 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.
- Dip tops of cookies into frostings and sprinkle with decors as desired.
Notes
High Altitude (3500-6500 ft) No change.
Nutrition
Per serving: Calories 80 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 20mg; Total Carbohydrate 10g (Dietary Fiber 0g, Sugars 6g); Protein 0g
Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 0%
Exchanges: 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1/2
* Percent Daily Values are based on a 2,000 calorie diet.
Attribution
Recipe and photo used with permission from:
Betty Crocker Kitchens