Rosewater Almond Bonbon Cookies Recipes

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.

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.

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.

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

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.

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.

ROSE AND ALMOND GHRIBA

Steps:

• Heat the oven to 350 degrees. Line a cookie sheet with parchment paper. Place confectioners' sugar in a small bowl.
• Place all of the remaining ingredients in a large bowl and use your hands or a large spatula to mix them together until you have a smooth and slightly sticky dough. Scoop the dough in heaping single tablespoonfuls (about 30 grams each) and roll each into a ball, then roll each ball in confectioners' sugar until completely coated.
• Transfer the coated dough balls to the lined cookie sheet and lightly press each with the palm of your hand, but don't flatten them completely.
• Immediately bake for 15 to 18 minutes until the cookies are cracked and firm on the outside. Remove from the oven and let the cookies cool on the cookie sheet for 10 minutes before transferring them to a wire rack to cool completely. Store the cookies in an airtight container to prevent them from drying out. They will keep for up to seven days.