Rosewater Almond Bonbon Cookies Recipes

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ROSE WATER ALMOND TEA COOKIES RECIPE - (4.1/5)



Rose Water Almond Tea Cookies Recipe - (4.1/5) image

Provided by MJH

Number Of Ingredients 9

3/4 cup all-purpose flour
1/4 cup almond meal
3 oz unsalted butter, at room temperature
3/4 cup powdered sugar, sifted
1/4 tsp salt
1/2 tsp pure vanilla extract
1 tbsp rose water
1 large egg, at room temperature
1/3 About 1/3 cup powdered sugar, sifted for dusting

Steps:

  • Sift together the flour and almond meal into a small bowl and set aside. In a medium bowl, using an electric mixer, cream the butter until pale yellow, about 2 minutes. Add the powdered sugar, salt, vanilla, and rose water. Cream on medium speed until the mixture is smooth, about 1 minute. Add the egg and beat on low speed for 15 seconds, until fully incorporated. Do not overbeat. On low speed, add the flour mixture. Mix until just incorporated. Wrap the dough in plastic and refrigerate for at least 30 minutes. At this point, the dough will keep nicely, tightly wrapped, in the refrigerator for up to 1 week or in the freezer for up to 1 month. (Thaw frozen dough at room temperature for about 30 minutes, or until you can pinch off pieces.) Position an oven rack in the lower third of the oven. Preheat the oven to 350F. Line a large baking sheet with parchment or silicone mat. Flour your hands. Pinch off pieces of dough and roll them into 1-inch balls. Place the balls about 1 inch apart on the prepared baking sheet. Continue to flour your hands as needed to prevent the dough from sticking. Bake the cookies for about 12 to 15 minutes, or until light golden around the edges. As soon as you remove the cookies from the oven, cover them completely with sifted powdered sugar. Let the cookies cool completely on the sheet on a cooling rack before removing them from the sheet and serving. Store the cookies in an airtight container for up to 3 days at room temperature.

FROSTED BONBONS (COOKIE EXCHANGE QUANTITY)



Frosted Bonbons (Cookie Exchange Quantity) image

Delight in a sweet almond surprise baked in the center of frosted bonbons.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 72

Number Of Ingredients 14

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
1 package (7- or 8-oz size) almond paste
1 cup powdered sugar
1 1/2 tablespoons milk
1 teaspoon vanilla
1 oz unsweetened baking chocolate, melted and cooled
1 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla
Betty Crocker™ sugar sequins or other decors

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.

Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 20 mg, Sugar 6 g, TransFat 0 g

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