Sugarplum bonbons

Yield: 36 cookies

Measure Ingredient
1 cup Butter or margarine; soft
1½ cup Sifted confectioners' sugar
¼ cup Cocoa
¼ teaspoon Almond extract
½ cup Chopped blanched almonds
2 cups Quick Quaker Oats, uncooked
\N \N Flaked or shredded coconut

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. Roll in coconut. Chill.

Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

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