Sugarplum Bonbons
These buttery and sweet cookies are so addictive, great treat in any occasion.
Yield
36 servingsPrep
15 minCook
0 minReady
3 hrsLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
or margarine, soft |
|
| 1 ½ | cups |
powdered sugar
sifted |
|
| ¼ | cup |
cocoa powder
|
|
| ¼ | teaspoon |
almond extract
|
*
|
| ½ | cup |
almonds
chopped, blanched |
*
|
| 2 | cups |
rolled oats
uncooked |
|
| 1 | x |
coconut
flaked or shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
or margarine, soft |
|
| 355 | ml |
powdered sugar
sifted |
|
| 59 | ml |
cocoa powder
|
|
| 1.3 | ml |
almond extract
|
*
|
| 118 | ml |
almonds
chopped, blanched |
*
|
| 473 | ml |
rolled oats
uncooked |
|
| 1 | x |
coconut
flaked or shredded |
*
|
Directions
Beat butter and sugar together until creamy.
Blend in cocoa and almond extract; mix thoroughly. Stir in almonds and oats.
Chill dough until stiff, at least 2 or 3 hours.
Break off pieces of dough; shape to form 1-inch balls and roll in coconut.
Make 3 dozens.
Chill.
