Almond paste is wrapped in cookie dough for these bite-sized treats. Dip the bonbons in vanilla or chocolate icing—or a little of both! Top with holiday sprinkles for an easy yet impressive touch.
—TERI RASEY CADILLAC, MI
PREP: 20 MIN. • BAKE: 10 MIN./BATCH • MAKES: 4 DOZEN
1 cup butter, softened
2/3 cup confectioners’ sugar
1/4 cup 2% milk
1 teaspoon vanilla extract
3 cups all-purpose flour
1 package (7 ounces) almond paste
VANILLA ICING
1 cup confectioners’ sugar
4 1/2 teaspoons 2% milk
1 teaspoon vanilla extract
CHOCOLATE ICING
1 cup confectioners’ sugar
1 ounce unsweetened chocolate, melted and cooled
3 tablespoons 2% milk
1 teaspoon vanilla extract
Assorted sprinkles
1. Preheat oven to 375°. In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in milk and vanilla. Gradually beat in flour.
2. Cut almond paste into 12 slices (about 1/4 in. thick); cut each into quarters. Shape into balls. Wrap tablespoons of cookie dough around almond paste to cover completely. Place 2 in. apart on ungreased baking sheets.
3. Bake 10-12 minutes or until golden brown. Remove to wire racks to cool completely.
4. In a small bowl, mix vanilla icing ingredients until smooth. For chocolate icing, mix confectioners’ sugar, cooled chocolate, milk and vanilla until smooth.
5. Dip cookies in icings as desired; allow excess to drip off. Decorate with sprinkles. Place on waxed paper; let stand until set. Store in airtight containers.