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 (7 ounce) package almond paste (7- or 8-ounce size)
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.
ALMOND COOKIES
1 cup shortening
3/4 cup sugar
2 eggs
1 tbsp almond extract
2-1/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup blanched almond halves
1 egg beaten
Preheat the oven to 375 degrees.
In a large bowl with electric mixer, cream together the shortening and sugar, then beat in the eggs, one at a time, and mix well. Add the almond extract. In another bowl, sift together the flour, baking soda, and salt. With a wooden spoon, gradually stir the flour mixture into the shortening. The dough should be fairly firm. Divide the dough in half and roll each into a log, about 1-1/2 inch in diameter. Wrap in waxed paper and refrigerate for 4 hours. Cut the dough crosswise into 1/4 inch thick slices. Place cookies on an ungreased cookie sheet. Top each cookie with an almond half.
Brush cookies lightly with beaten egg. Bake for about 10 minutes, or until light golden brown.