Every year I love making cookie recipes that are "different". Ones that not everyone else is making (or that I can see they aren't making them...) I am always attracted to cookies that have ingredients such as browned butter, Grey Sea Salt, caramel, almond, rum, chocolate, mint.....and the list can go on and on....
Years ago, I remember Price Chopper used to carry these Almond Croissants. You could only buy them on Sunday because that is the only day of the week they would make them. Unfortunately (or maybe fortunately) they stopped making them. I'm sure they were far from low fat being a croissant and all.
I have never forgotten that yummy treat. I would buy 3 or 4 whenever I happened to be there on a Sunday and they had them out. Then, while I was particapting in the Daring Baker's, we made the Danish Braids - which turned out much like my coveted crossiants as I used the almond filling in my braid. Yummy! However, I'm lazy, and making those braids are too much work for me unless it is a really special occasion. So, most of the time I just "dream" about almond filled treats.
Almond Filled Bonbons
1/3 cup granulated sugar
1/3 cup confectioner's sugar
1 cup unsalted butter
3 cups flour
1 teaspoon vanilla
4 tablespoons milk
8 oz almond paste
1-1/2 cups powdered sugar
8 tablespoons amaretto (cause I'm a boozy kinda girl - you can use milk if you wish - but if you do, add some flavoring - almond or vanilla would work!)
Preheat oven to 375. Using electric hand mixer, mix butter, sugars, flour and milk. Dough will be stiff.
Using a tablespoon, scoop out a scant tablespoon of dough. Using a teaspoon, scoop out a teaspoon of almond paste. Shape dough into a ball, covering the teaspoon of almond paste. You should get close to 4 dozen cookies using this method.
Bake 10 - 12 minutes or until set and bottom is golden brown. Remove from cookie sheet and cool.
Make glaze and spread over top of cooled cookie. Sprinkle with decorator sugars and enjoy!