Almond Bonbon Cookies Recipes

Steps:

• 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., 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., Bake 10-12 minutes or until golden brown. Remove to wire racks to cool completely., In a small bowl, mix vanilla icing ingredients until smooth. For chocolate icing, mix confectioners' sugar, cooled chocolate, milk and vanilla until smooth. 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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
• Combine flour, baking soda, and salt in a bowl.
• Beat white sugar, brown sugar, and banana together in a separate bowl until smooth and creamy; beat in eggs, 1 at a time, until well mixed. Stir in vanilla extract.
• Stir banana mixture into flour mixture until batter is well mixed; fold in chocolate chips, coconut, and almonds. Drop batter by rounded spoonfuls onto the prepared baking sheets.
• Bake in the preheated oven until edges of cookies are beginning to crisp, 8 to 10 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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.

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.

Steps:

• In medium bowl with hand, knead first 6 ingredients until mixed.
• Preheat oven to 350. Reserve 3 tablespoons semi-sweet chocolate pieces for later garnish. With hands shape about 2 rounded teaspoons cookie dough around about 6 semi-sweet chocolate pieces; roll into a ball. Place cookie on ungreased cookie sheet, pressing gently to flatten bottom of cookie and shaping dough with fingers into rounded peaks. Repeat with remaining dough and chocolate pieces, placing cookies 1 inch apart on cookie sheet. Bake 15 minutes or until cookies are set, but not brown. (Cookies become firm when cool.)Remove cookies to wire rack to cool, about 1 hour.
• When cookies are cool, prepare Almond Glaze. Dip cookies into glaze; let dry on wire rack over waxed paper, about 30 minutes.
• In heavy small saucepan over low heat, heat corn syrup and reserved chocolate pieces until melted. With Spoon drizzle mixture over glaze on cookies; allow to dry, about 15 minutes. Store cookies in tightly covered container.
• Almond Glaze: In small bowl with spoon, stir 2 1/4 cups confectioner's sugar, 3 tablespoons water, 2 tablespoons light corn syrup, 1 1/2 teaspoons vegetable oil, 3/4 teaspoon almond extract and 3 to 4 drops red food coloring until smooth.

Steps:

• Heat oven to 350*.
• In small saucepan over low heat, melt chocolate in milk, stirring occasionally until smooth.
• In large bowl, beat 1/4 cup sugar and margarine until light and fluffy.
• Blend in chocolate mixture and vanilla.
• Stir in flour and salt; mix well.
• Using rounded teaspoonfuls of dough, shape into ball.
• Place 2 inches apart on ungreased cookie sheets.
• Make an indentation in center of each cookie.
• Fill each with scant 1/4 tsp.
• almond paste; press dough around filling to cover.
• Bake at 350* for 9 to 11 minutes or until set.
• Remove from cookie sheets; roll in sugar.
• Cool completely.
• Yield: 4 dozen cookies.