Christmas Bonbons

bon bons

Ingredients for the Cookie Base

3/4 cup butter, softened and divided (no substitutions)
3/4 cup granulated sugar, divided
1/2 tsp. pure vanilla extract
1 1/4 cups all-purpose flour
1 7- or 8-oz. package almond paste
2 eggs, room temperature
48 red candied cherries

Ingredients for the Glaze

1 square unsweetened baking chocolate
1 tbsp. softened butter
1/2 cup confectioners' sugar
1 tbsp. milk
1/2 tsp. vanilla

Directions

Preheat oven to 350° F.

Using an electric mixer on medium speed, cream 1/2 cup of the butter and 1/2 cup of the sugar.

Add vanilla. Add flour gradually, mixing well.

Spread in lightly greased 9- by 13- by 2-inch baking pan.

Bake at 350° F for 12 to 15 minutes, or until the cookie base is golden.

Remove from oven.

Using the mixer set to medium speed, mix almond paste, the remaining 1/4 cup of sugar and butter, and the eggs.

Spread over base ingredients.

Arrange cherries on batter six across until there are 8 even rows of 6 cherries each. Do not press cherries into batter.

Bake at 350° for 20 - 25 minutes, or until done.

The cookie should feel firm when pressed lightly with fingers. Remove to rack and let cool.

Meanwhile, combine all glaze ingredients. (See "Tester's Tips".) Blend until smooth.

Drizzle chocolate over cooled bonbon mixture. When glaze is set, cut into 48 pieces.

TESTER'S TIPS:

Add an extra tablespoon or so of butter to cookie base before pressing it into the baking pan. It may be too stiff to spread.

Before combining glaze ingredients, melt chocolate by heating it in the microwave on high for one minute; then remove, stir, and heat it for one minute more. Add water as necessary to chocolate glaze so that it is runny enough to drizzle.