Cookie Recipes
Bon Bon Cookies
Bon Bon Cookies is a beloved Betty Crocker recipe from the 50s. They're as good today as they were then.
Prep: 25 min | Bake: 12 to 15 min | Yield: 4 dozen
Ingredients
Cookies
- 1 cup unsalted butter, softened
- 1 1/2 cups confectioners' 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
Bon Bon Icing
- 2 cups confectioners' sugar
- 1/3 cup whipping cream
- 2 teaspoons vanilla or almond extract
- Food coloring
Instructions
Cookies
- Heat oven to 350 degrees F. Line a cookie sheet with parchment paper.
- Mix the butter and sugar well, then add vanilla extract and cream. Whisk together the flour and salt, then add to the butter mixture, blending thoroughly.
- 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 prepared cookie sheet.
- Bake for 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.
Bon Bon Icing
- Mix the sugar, cream and extract together. Divide into three or four small bowls and add food coloring, preferably pastel.
Notes
Chocolate Bon Bon Icing: Add two ounces of melted, unsweetened chocolate and 1 teaspoon of light corn syrup. A little extra cream may be necessary.
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.
Attribution
The recipe is from a 1958 Betty Crocker cookbook, and the photo is from the Betty Crocker website.