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Bonbon Cookies

The Betty Crocker Cooky Book calls this the "best cooky" of 1955-1960 and is certainly tasty.  I made them because Roan liked the picture and I was at a loss as to which cookies I should make.  I think they taste like what cake balls can only dream of--tender, mildly sweet, filled.  I know they're going to be my easier and more frugal substitute (and really, kinda whole foods, depending) from here on out.  They're not too sweet and it doesn't make too many.  Just right.

1/2 cup butter or margarine
3/4 cup confecitoner's sugar
1 tbsp. vanilla
Food coloring, if desired (I didn't)
1 1/2 cups plain flour
1/8 tsp. salt
fillings: maraschino cherries, chocolate chips, dates, nuts
Bonbon Icing, to follow
toppings: chopped nuts, coconot, colored sugar

Mix butter sugar and vanilla (and food coloring, if you're using it).  Blend flour and salt and stir in.  If dough is dry, add a tablespoong or two of milk or cream.  Heat oven to 350° F and begin forming cookies.  Portion out dough by tablespoons or with a smaller cookie scoop.  Form the cookies around the filling.  I used several chocolate chips for each of my cookies.  Bake 1" apart on an ungreased sheet pan for 12-15 minutes, or until set but not brown.  I was so thrilled that mine turned out just right!  Makes 20-25 cookies.  Cool and dip in icing and top.

Bonbon Icing

Mix one cup confectioner's sugar with 2 1/2 tablespoons of cream and a teaspoon of vanilla.  It may take more confectioner's sugar than that.   I think it's more of a glaze, really.  You can make it chocolate by adding a melted square of baking chocolate and increasing the cream a little.  Put sprinkles on top.

Enjoy!

Leaves :

A Blessed Wilderness

It was just like being in heaven, being in there. In those days there was no road. The park was all a blessed wilderness. I have often thought what a wonderful people we would have been if we had wanted to keep it that way.

~Adolph Murie, biologist, on Denali


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