Almond Bonbon Cookies Recipes

ROSEWATER-ALMOND BONBON COOKIES

Steps:

• Line 2 baking sheets with parchment paper.
• In a medium mixing bowl, combine confectioners' sugar, butter, brown sugar, cream, and rose water, beating at medium speed with a mixer until smooth.
• In a small bowl, combine flour and salt, whisking well. Add to butter mixture, beating until a dough forms. (If mixture seems dry, add more cream, 1 teaspoon at time.)
• Using a levered 1-tablespoon scoop, divide dough into 18 portions, pressing an almond into each dough portion while still in scoop. Place portions 2 inches apart, rounded side up, on prepared baking sheets.
• Bake until cookies are set but not brown, 11 to 12 minutes. Remove cookies from baking sheets, and let cool completely on wire racks.
• Dip tops of cookies into Rose Water Glaze, and return to cooling racks. Let glaze dry completely.
• Store cookies in an airtight container until serving time.
• If desired, place in treat cups, such as Wilton, to serve.

ALMOND BONBON COOKIES

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.

CHOCOLATE ALMOND BONBON COOKIES

Steps:

• In a medium sauce pan, combine chocolate chips and butter. Cook and stir over low heat until melted and smooth.
• Stir in sweetened condensed milk and vanilla. Stir in flour until well blended. Set aside or transfer to a mixing bowl and place in the refrigerator to make it easier to handle.
• Cut the almond paste into around 90 pieces. Shape the almond paste into balls containing about 1/2 teaspoon each. I measure one ball, then make the rest based on the size of the first ball.
• Once you've got the almond paste balls made, wrap each one in about one teaspoon of the chocolate dough to form a 1-inch ball. While rolling out the dough, preheat oven to 350℉.
• Place cookies about one inch apart on an ungreased cookie sheet or baking sheet lined with parchment paper. I prefer air bake pans, since they are less likely to burn the cookies.
• Bake you chocolate almond bonbon cookies for 6 to 8 minutes, or until chocolate is soft and shiny (do not overbake).Remove from the cookie sheet and transfer to a wire rack to cool completely.

ALMOND COOKIES I

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In large bowl, cream together the butter and sugar. Beat in the egg, amaretto, and almonds. Gradually mix in the flour until well blended. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheets.
• Bake 5 to 8 minutes in the preheated oven, or until cookies are lightly colored.

CHOCOLATE ALMOND BONBONS

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.

ALMOND JOY COOKIES

Steps:

• Pre-heat oven to 375°F Lightly grease cookie sheets.
• Combine dry ingredients, set aside.
• In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

ALMOND BUTTER BLOSSOMS

Steps:

• Heat oven to 375°F.
• In large bowl, beat almond butter, softened butter, granulated sugar, brown sugar and 1 egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda, baking powder and salt until dough forms.
• Shape dough into 60 (1-inch) balls. In small bowl, beat 2 egg whites lightly with fork. Place chopped almonds in another small bowl. Dip each ball into egg white, then roll in almonds. On ungreased cookie sheets, place balls 2 inches apart.
• Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute, then press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack. Cool completely, about 2 hours or until chocolate candy is set. Store covered in airtight container at room temperature with waxed paper between layers.

BUTTERY ALMOND COOKIES

Steps:

• In a small bowl, cream butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in almonds. Shape into 1-in. balls. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until bottoms are golden brown and cookies are set. Cool for 1-2 minutes before removing to wire racks to cool completely. Roll in remaining confectioners' sugar.