Almond Glaze Bonbon Cookies Recipes

CHERRY BONBON COOKIES

Steps:

• Drain the cherries and place on paper towels to dry.
• Beat butter until creamy.
• Gradually add 3/4 cup powdered sugar, beating well.
• Stir in flour, salt, milk and vanilla.
• Shape into 24 balls. Press each ball around a cherry, covering completely.
• Place on ungreased cooke sheets.
• Bake at 350 degrees for 18-20 minutes. Transfer to a wire rack to cool completely.
• Roll each cookie in powdered sugar to coat.

SNOWY BONBONS

Steps:

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

CHERRY BONBON COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add milk and vanilla. Combine flour and salt; gradually add to the creamed mixture. , Divide dough into 24 portions; shape each portion around a cherry, forming a ball. Place on ungreased baking sheets. Bake 18-20 minutes or until lightly browned. Remove to wire racks to cool., For glaze, combine sugar, butter and cherry juice until smooth. Drizzle over cookies. Dust with confectioners' sugar.

ALMOND GLAZED SUGAR COOKIES

Steps:

• Heat oven to 400°.
• Combine butter, sugar and almond extract in large bowl.
• Beat at medium speed, scraping bowl often, until creamy.
• Reduce speed to low; add all remaining cookie ingredients.
• Beat until well mixed.
• Roll dough into 1 inch balls; place 2 inches apart on ungreased cookie sheet.
• Flatten balls to 1/4 inch thickness with bottom of buttered glass dipped in sugar.
• Bake for 7-9 minutes or until edges are very lightly browned.
• Cool 1 minute; remove from sheets.
• Cool completely.
• Stir together all glaze ingredients with wire whisk in small bowl.
• Decorate cooled cookies with glaze and sliced almonds.
• Glaze sets up quickly.
• Frost and decorate a few cookies at a time.

FROSTED BONBONS (COOKIE EXCHANGE QUANTITY)

Steps:

• Heat oven to 375°F. 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.
• For vanilla frosting, in small bowl, stir all Vanilla Bonbon Frosting ingredients until smooth.
• For chocolate 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.