Almond Bonbons

Instructions

1. 1

   Almond Glaze -- (recipe follows) Sliced almonds -- toasted, if desired (see Notes) ALMOND GLAZE 1 cup powdered sugar 1/2 teaspoon almond extract 4 teaspoons milk (4 to 5 teaspoons) Heat oven to 375º. Beat flour, butter, powdered sugar, milk and vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Cut almond paste into 1/2-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. Dip tops of cookies into Almond Glaze. Garnish with sliced almonds. ALMOND GLAZE: Mix all ingredients until smooth and spreadable. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. "© General Mills, Inc. 1998." "36 Cookies" Protein; 10g Carbohydrate; trace Cholesterol; 31mg Sodium 1/2 Other Carbohydrates Page 2 Try wrapping the dough around candied cherries, dried apricots or malted milk balls instead of the almond paste. Tint the glaze for a more festive look and decorate as desired. To toast nuts, bake uncovered in ungreased shallow pan in 350º oven about 10 minutes, stirring occasionally, until golden brown. Or cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown. To make a really attractive serving tray or for gifts, pack small cookies in mini paper cupcake liners or fluted bonbon cups.