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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Here is a cookie that screams Christmas! Although I equate any cookie made with almond paste to Christmas. Very rich, but who cares, the holidays were meant for indulging. We can watch our waistlines later. Ingredients:
3/4 cup butter, plus |
1 tablespoon butter, softened and divided |
3/4 cup granulated sugar, divided |
1/2 teaspoon pure vanilla extract |
1 1/4 cups all-purpose flour |
1 (7 ounce) jar can almond paste |
2 eggs, room temperature |
48 candied red cherries |
1 unsweetened chocolate square |
1 tablespoon softened butter |
1/2 cup confectioners' sugar |
1 tablespoon milk |
1/2 teaspoon vanilla |
Directions:
1. Preheat oven to 350°.
2. Using an electric mixer on medium speed, cream 1/2 cup of the butter and 1/2 cup of the sugar.
3. Add vanilla. Add flour gradually, mixing well.
4. Spread in lightly greased 9x13x2 inch baking pan.
5. Bake at 350° for about 15-20 minutes, or until cookie base is golden.
6. Remove from oven.
7. Using the mixer set to medium speed, mix almond paste, remaining 1/4 cup butter, remaining 1/4 cup sugar and the eggs.
8. Spread over cookie base.
9. Arrange cherries on batter with six across and eight down (48) Do not press cherries into batter.
10. Bake at 350° for 20-25 minutes or until done. The cookie should feel firm when pressed lightly with fingers.
11. Remove to rack and let cool.
12. Meanwhile, combine all glaze ingredients and blend until smooth.
13. Drizzle chocolate over cooked bonbon mixture. When glaze is set, cut into 48 pieces.
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