Thursday, December 9, 2010

Schools Out!!!!




Hello Everyone, It's been a while! Well, My last class for this quarter was yesterday! Whew!!! Although I enjoyed school very much, it was extremely taxing mentally. Not just the homework... I have learned a lot though, and now I can actually start baking! Hurrah! I probably won't be starting the program till Spring, though. This will give me a little break.

I thought I'd share with you one of my favorite cookies for the season; The Almond Bonbon! a soft butter cookie filled with almond paste, glazed in a sweet almond frosting. These make perfect presents, and a fresh warm plate of home baked cookies is always an excellent way to let someone know you're thinking about them.

Almond Bonbons

1-1/2 cups all-purpose flour
1/2 cup butter or margarine, softened
1/3 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla
1/2 package almond paste

Almond Glaze
1 cup powdered sugar
1/2 teaspoon almond extract
4 to 5 teaspoons milk

1. Heat oven to 375 degrees F. In large bowl, beat flour, butter, 1/3 cup powdered sugar, 2 tablespoons, milk and the vanilla with electric mixer on medium speed, or mix with spoon. Cut almond paste into 1/2-inch slices; cut each slice into fourths.

2. Shape 1-inch ball of dough around each piece of almond paste. Gently roll to form ball. On un greased cookie sheet, place balls about 1 inch apart.

3. 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.

4. In small bowl, mix all glaze ingredients with spoon until smooth. Dip tops of cookies into glaze; sprinkle with sugar crystals.

3 comments:

Breia Pope said...

Thanks for the recipe, Marie. Those are my favorite cookies, I'll definitely be trying out that recipe soon.

Marie said...

You're welcome Breia... If there are anymore recipes you'd like me to post, let me know!

Kirks Korner said...

The almond bonbons were so easy to make and turned out great. Thanks for posting the recipe.

Thursday, December 9, 2010

Schools Out!!!!

Posted by Marie



Hello Everyone, It's been a while! Well, My last class for this quarter was yesterday! Whew!!! Although I enjoyed school very much, it was extremely taxing mentally. Not just the homework... I have learned a lot though, and now I can actually start baking! Hurrah! I probably won't be starting the program till Spring, though. This will give me a little break.

I thought I'd share with you one of my favorite cookies for the season; The Almond Bonbon! a soft butter cookie filled with almond paste, glazed in a sweet almond frosting. These make perfect presents, and a fresh warm plate of home baked cookies is always an excellent way to let someone know you're thinking about them.

Almond Bonbons

1-1/2 cups all-purpose flour
1/2 cup butter or margarine, softened
1/3 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla
1/2 package almond paste

Almond Glaze
1 cup powdered sugar
1/2 teaspoon almond extract
4 to 5 teaspoons milk

1. Heat oven to 375 degrees F. In large bowl, beat flour, butter, 1/3 cup powdered sugar, 2 tablespoons, milk and the vanilla with electric mixer on medium speed, or mix with spoon. Cut almond paste into 1/2-inch slices; cut each slice into fourths.

2. Shape 1-inch ball of dough around each piece of almond paste. Gently roll to form ball. On un greased cookie sheet, place balls about 1 inch apart.

3. 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.

4. In small bowl, mix all glaze ingredients with spoon until smooth. Dip tops of cookies into glaze; sprinkle with sugar crystals.

3 comments on "Schools Out!!!!"

Breia Pope said...

Thanks for the recipe, Marie. Those are my favorite cookies, I'll definitely be trying out that recipe soon.

Marie on December 13, 2010 at 8:37 AM said...

You're welcome Breia... If there are anymore recipes you'd like me to post, let me know!

Kirks Korner on December 18, 2010 at 6:19 PM said...

The almond bonbons were so easy to make and turned out great. Thanks for posting the recipe.