Ingredients
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
Preparation
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.
