Bon Bon Cookies
Our famous Christmas BonBon.
- 1/2 cup soft butter (use good butter, let sit on counter, softened in microwave doesnʼt work as well)
- 3/4 cup sifted confectioners sugar
- 1 Tbsp vanilla extract Pastel food color red or green (2 - 3 drops at a time until desired color)
- 1 - 1/2 cup sifted flour
- 1/8 tsp salt
- Candied or well drained maraschino cherries, pitted dates, gumdrops or chocolate kisses, chocolate stars, etc.
Combine butter, confectionersʼ sugar and food coloring and mix together thoroughly till light and fluffy. Mix flour and salt in with hand. Dough should pat together and stay when rolled in hand. If dough is dry, add 1 to 2 tablespoons of cream (or milk) For each cookie, wrap one level tablespoon of dough around cherry, date, kiss, etc. Roll into ball. Arrange cookies one inch apart on ungreased baking sheets. Bake in a moderate oven (350 degrees) for 10 - 15 minutes depending on size of bon bons, until set, but not browning, bottom of cookie should be lite golden. Cool. Dip tops of cookies in icing (below) and decorate with candied fruit, coconut, chopped nuts, sprinkles, etc. Makes 1 - 1/2 to 2 dozen cookies. I always double or triple this batch. (4 batches at a time doesnʼt work for me).
ICING: Mix together 1 cup sifted confectionerʼs sugar, 2 Tbsp cream (or milk) and 1 tsp vanilla. Add pastel food coloring as desired.