Bonbon Cookies

By stancec44

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.).

Ingredients

• For the cookies:
• 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
• For the icing:
• 2 cups powdered sugar
• 1/3 cup whipping cream
• 1 teaspoon vanilla or almond extract
• Food coloring
• Toppings - sprinkles, etc.

Details

Servings 4
Adapted from portlandoregonian.or.newsmemory.com

Preparation

Step 1

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 around it. 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.

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.

Frost cookies when cool. Sprinkle with toppings of choice, if desired, while the icing is still wet.