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Why these are not still popular is strange to me. They are delicate cookies, almost like shortbread. They look very pretty on the cookie tray for adults but are also fun for older children to make. A mix of fillings is best, and the icing can be color-coordinated with the fillings (pink icing for the cherry-filled ones, blue for the ginger, etc.) or not.
Prep:
Total: 2h
Yield:
Servings:
Nutrition Facts : properties {‘servingSize’: ‘About 4 dozen cookies’}
Ingredients:
- 1 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tablespoon vanilla extract
- 3 tablespoons whipping cream
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- Fillings: candied ginger, whole nuts, candied or maraschino cherries, chocolate pieces, pitted dates or marzipan
- 2 cups powdered sugar
- 1/3 cup whipping cream
- 1 teaspoon vanilla or almond extract
- Food coloring
For the cookies
Mix the butter and sugar well, then add vanilla and cream. Whisk together the flour and salt, then add to the butter mixture, blending thoroughly.
Preheat oven to 350 degrees. For each cookie, pinch off a tablespoon of dough and press it into a disc in the palm of your hand. Put up to a teaspoon of filling in the center and wrap the dough. Place about one inch apart on baking sheet lined with parchment paper. Bake 12 to 15 minutes or until set but not brown. Cool on a rack.
When cool, add icing. Sprinkle with toppings of choice, if desired, while the icing is still wet.
For the icing
Mix the sugar, cream and extract together. Divide into three or four small bowls and add food coloring, preferably pastel.
For chocolate icing, add two ounces of melted, unsweetened chocolate and 1 teaspoon of light corn syrup. A little extra cream may be necessary.
Yield: approximately 27 cookies
Prep:
Total:
Yield:
Servings:
Nutrition Facts :
Ingredients:
- 1½ cups confectioners’ sugar, divided
- ½ cup butter, softened
- 3 tablespoons light brown sugar
- 3½ teaspoons vanilla extract, divided
- ½ teaspoon almond extract
- 1 tablespoon heavy whipping cream
- 1½ cups all-purpose flour
- ⅛ teaspoon salt
- Toasted nuts (such as macadamias or cashews) or dried fruit (such as cherries or apricots)
- 2 tablespoons whole milk
- Pink and green gel food coloring*
Instruction:
- Preheat oven to 350°.
- Line 2 baking sheets with parchment paper. Set aside.
- In a medium bowl, combine ½ cup confectioners’ sugar, butter, brown sugar, 2½ teaspoons vanilla, almond extract, and cream, stirring until smooth. Add flour and salt, stirring until incorporated. (If dough seems dry, add more cream, 1 tablespoon at a time, until a dough forms.)
- Using a levered 1-tablespoon scoop, divide dough into portions. Press nuts or dried fruit into dough while still in scoop, then drop inch apart onto prepared baking sheets, rounded side up.
- Bake until set but not brown, 11 to 12 minutes. Remove cookies from baking sheets, and cool completely on wire racks.
- In a medium bowl, combine remaining 1 cup confectioners’ sugar, milk, and remaining teaspoon vanilla, whisking until completely smooth. Divide into 2 equal portions. Tint one portion with pink food coloring and the other one with green food coloring. Dip tops of cookies into tinted icing. Dry, icing side up, on wire racks.
Delight in a sweet almond surprise baked in the center of frosted bonbons.
Prep: 1h40min
Total: 2h10min
Yield: 72
Servings: 1 Cookie
Nutrition Facts : calories 80 , Carbohydrate 10 g, Cholesterol 5 mg, Fat 1 , Fiber 0 g, Protein 0 g, Saturated Fat 1 1/2 g, servingSize 1 Cookie, Sodium 20 mg, Sugar 6 g, Trans Fat 0 g
Ingredients:
- 3 cups Gold Medal™ all-purpose flour
- 1 cup butter or margarine, softened
- 2/3 cup powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla
- 1 package (7- or 8-oz size) almond paste
- 1 cup powdered sugar
- 1 1/2 tablespoons milk
- 1 teaspoon vanilla
- 1 oz unsweetened baking chocolate, melted and cooled
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla
- Betty Crocker™ sugar sequins or other decors
Instruction:
- Heat oven to 375°F. In large bowl, beat all bonbon ingredients except almond paste with electric mixer on medium speed, or mix with spoon, until dough forms.
- Cut almond paste into 1/4-inch slices; cut each slice into fourths. Shape 1-inch ball of dough around each piece of almond paste. Gently roll to form ball. Place about 1 inch apart on ungreased cookie sheet.
- Bake 10 to 12 minutes or until set and bottom is golden brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- For vanilla frosting, in small bowl, stir all Vanilla Bonbon Frosting ingredients until smooth.
- For chocolate frosting, in small bowl, stir all Chocolate Bonbon Frosting ingredients until smooth. If necessary, stir in additional milk, 1 teaspoon at a time, until soft enough to spread.
- Dip tops of cookies into frostings and sprinkle with decors as desired.
These cookies have become a Christmas tradition in our family. They are easy to make ahead and freeze–just let them thaw THEN roll them in the powdered sugar. The cookies look like a typical tea cookie but there is always a surprise when you bite into it and discover the yummy cherry center. You will want to make a double batch.
Prep: 30min
Total: 50min
Yield: 24 cookies, 12 serving(s)
Servings:
Nutrition Facts : calories 173, Fat 8, Saturated Fat 5, Cholesterol 20.7, Sodium 80.8, Carbohydrate 23.8, Fiber 0.7, Sugar 11.3, Protein 1.8
Ingredients:
- 24 maraschino cherries
- 1/2 cup butter, softened
- 3/4 cup powdered sugar
- 1 1/2 cups flour
- 1/8 teaspoon salt
- 2 tablespoons milk
- 1 teaspoon vanilla
- powdered sugar, to roll cookies in
Instruction:
- Drain the cherries and place on paper towels to dry.
- Beat butter until creamy.
- Gradually add 3/4 cup powdered sugar, beating well.
- Stir in flour, salt, milk and vanilla.
- Shape into 24 balls. Press each ball around a cherry, covering completely.
- Place on ungreased cooke sheets.
- Bake at 350 degrees for 18-20 minutes. Transfer to a wire rack to cool completely.
- Roll each cookie in powdered sugar to coat.
BonBon Cookies. Discover our recipe rated 3.7/5 by 6 members.
Prep: 20min
Total:
Yield:
Servings:
Nutrition Facts :
Ingredients:
- Fillings Suggestions:
- 1/2 cup butter, room temperature
- 3/4 cup sifted powdered sugar (confectioners’) sugar
- 1 teaspoon pure vanilla extract
- Food coloring, if desired
- 1 1/2 cup all-purpose flour
- 1/8 teaspoon salt
- 1 to 2 tablespoons cream (optional)
- Fillings (see below)
- Bon Bon Icing (see recipe below)
- Toppings (chopped nuts, coconut, colored sugar)
- Candied or Maraschino Cherries
- Pitted dates
- Nuts
- Chocolate Pieces
- Variations:
- Chocolate Bonbons: Make Bonbon Cookies except blend in 1 square (1-ounce)unsweetened chocolate, melted.
- Penuche Bonbons: Make Bonbon Cookies except use 1/2 cup firmly-packed brown sugar in place of confectioner’s sugar.
- Bon Bon Icing:
- 1 cup sifted powdered (confectioners) sugar
- 2 1/2 tablespoons cream
- 1 teaspoon pure vanilla extract
- Red, green, or yellow food coloring, if desired.
- In a bowl, mix together powdered sugar, cream, vanilla extract, and food coloring (if desired).
- Icing Variation:
- Chocolate Bonbon Icing – Make Bon Bon Icing except add 1 sq. unsweetened chocolate (1 oz.), melted, and use 3 tablespoons cream.
Preheat oven to 350 degrees F.
In a large bowl, mix together butter, sugar, vanilla extract, and food coloring thoroughly. Measure flour by dipping method or by sifting. Blend in flour and salt. Note: If dough is too dry, add 1 to 2 tablespoons. cream.
To mold each cookie, wrap 1 level tablespoonful of dough around a filling suggested below. Place each cookie 1-inch apart on ungreased cookie sheets and bake approximately 12 to 15 minutes or until set but not brown. Remove from oven, carefully remove from cookie sheet, and let slightly cool on wire cooling racks (when warm the cookies are delicate).
Prepare Bon Bon Icing.
When the cookies are cooled but still warm, dip tops of each cookie in the Bon Bon Icing. Decorate each cookie with one of the toppings suggested above.