Best Bonbon Cookies Recipes

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CHERRY BONBON COOKIES



Cherry Bonbon Cookies image

This is a very old recipe from my grandma. The sweet cherry filling surprises folks trying them for the first time. -Pat Habiger, Spearville, Kansas

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 12

1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/8 teaspoon salt
24 maraschino cherries
GLAZE:
1 cup confectioners' sugar
1 tablespoon butter, melted
2 tablespoons maraschino cherry juice
Additional confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add milk and vanilla. Combine flour and salt; gradually add to the creamed mixture. , Divide dough into 24 portions; shape each portion around a cherry, forming a ball. Place on ungreased baking sheets. Bake 18-20 minutes or until lightly browned. Remove to wire racks to cool., For glaze, combine sugar, butter and cherry juice until smooth. Drizzle over cookies. Dust with confectioners' sugar.

Nutrition Facts : Calories 113 calories, Fat 4g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 48mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.

FUDGE BONBON COOKIES



Fudge Bonbon Cookies image

These fudgy favorites are double delights-the cookies are flavored with both chocolate chips and chocolate kisses. Drizzled with white chocolate on top, they're fancy enough for a buffet table. -Janice Smith, Cynthiana, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 5-1/2 dozen.

Number Of Ingredients 9

2 cups all-purpose flour
1/2 cup finely chopped pecans
2 cups semisweet chocolate chips
1/4 cup butter, cubed
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1 package (12 ounces) milk chocolate kisses
2 ounces white baking chocolate
1 teaspoon canola oil

Steps:

  • In a large bowl, combine flour and pecans; set aside. , In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Stir in milk and vanilla until blended. Add to flour mixture and mix well. , Preheat oven to 350°. When dough is cool enough to handle, shape a tablespoonful around each chocolate kiss. Place 1 in. apart on ungreased baking sheets. Bake 7-9 minutes or until tops begin to crack. Cool on wire racks. , In a microwave, melt white chocolate and oil; stir until smooth. Drizzle over cookies.

Nutrition Facts : Calories 203 calories, Fat 11g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 41mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.

CHERRY BONBON COOKIES



Cherry Bonbon Cookies image

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.

Provided by Kathy

Categories     Dessert

Time 50m

Yield 24 cookies, 12 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

ALMOND BONBON COOKIES



Almond Bonbon Cookies image

These bonbons remind me of England, with a touch of America. Dip cooled cookies into one frosting or each side into different frostings. Have fun adding any kind of sprinkle toppings you like. - Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Desserts

Time 32m

Yield 4 dozen.

Number Of Ingredients 16

1 cup butter, softened
2/3 cup confectioners' sugar
1/4 cup 2% milk
1 teaspoon vanilla extract
3 cups all-purpose flour
1 package (7 ounces) almond paste
VANILLA ICING:
1 cup confectioners' sugar
4-1/2 teaspoons 2% milk
1 teaspoon vanilla extract
CHOCOLATE ICING:
1 cup confectioners' sugar
1 ounce unsweetened chocolate, melted and cooled
3 tablespoons 2% milk
1 teaspoon vanilla extract
Assorted sprinkles

Steps:

  • Preheat oven to 375°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in milk and vanilla. Gradually beat in flour., Cut almond paste into 12 slices (about 1/4 in. thick); cut each into quarters. Shape into balls. Wrap tablespoons of cookie dough around almond paste to cover completely. Place 2 in. apart on ungreased baking sheets., Bake 10-12 minutes or until golden brown. Remove to wire racks to cool completely., In a small bowl, mix vanilla icing ingredients until smooth. For chocolate icing, mix confectioners' sugar, cooled chocolate, milk and vanilla until smooth. Dip cookies in icings as desired; allow excess to drip off. Decorate with sprinkles. Place on waxed paper; let stand until set. Store in airtight containers.

Nutrition Facts : Calories 112 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 29mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.

GLAZED BONBON COOKIES



Glazed Bonbon Cookies image

The chocolate in the middle of these cookies is such a fun surprise. And the dough is so simple to make, with just the right amount of sweetness. -April Shuttleworth, Fort Wayne, IN

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 1-1/2 dozen.

Number Of Ingredients 8

1/2 cup butter, softened
3/4 cup confectioners' sugar
1/8 teaspoon salt
1 tablespoon vanilla extract
1-1/2 cups all-purpose flour
1/3 cup semisweet chocolate chips
1/2 cup vanilla frosting
Sprinkles

Steps:

  • Preheat oven to 350°. In a large bowl, beat butter, confectioners' sugar and salt until blended. Beat in vanilla. Gradually beat in flour. (Dough will be crumbly.), Press a tablespoon of dough around five chocolate chips, covering completely. Repeat with remaining dough and chocolate chips. Place 2 in. apart on ungreased baking sheets. Bake 12-15 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely., For glaze, place frosting in a microwave-safe bowl. Microwave on high 10-15 seconds or until melted; stir until blended. (Frosting may separate slightly when warmed but will become smooth after stirring.) Dip tops of cookies in glaze or spoon glaze over cookies; top with sprinkles. Let stand until set. Freeze option: Freeze unglazed cookies in freezer containers. To use, thaw cookies in covered containers and decorate as directed.

Nutrition Facts : Calories 151 calories, Fat 7g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 73mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

EGG-FREE BONBON COOKIES



Egg-Free Bonbon Cookies image

Easy recipe with a surprise inside!

Provided by DARBYANNE

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Yield 18

Number Of Ingredients 5

1 ½ cups butter, softened
1 ½ cups confectioners' sugar
2 tablespoons vanilla extract
3 cups all-purpose flour
1 (10 ounce) jar maraschino cherries, drained

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream butter or margarine, sugar and vanilla until mixture is light and fluffy. Slowly blend in the flour.
  • For each cookie, shape one level tablespoon of dough around a cherry. Form each cookie into a ball and place them on an ungreased cookie sheet 1 inch apart.
  • Bake 12 to 15 minutes.

Nutrition Facts : Calories 272.6 calories, Carbohydrate 30.6 g, Cholesterol 40.7 mg, Fat 15.6 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 9.8 g, Sodium 109.8 mg, Sugar 10 g

LEMONY BONBON COOKIES



Lemony Bonbon Cookies image

THIS recipe is from my Great Grandmother's collection. When people try one, they ask for the recipe. I always make it for Easter and Christmas and any other special event. The pecan on the bottom is a delectable surprise.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 dozen.

Number Of Ingredients 10

1/2 cup butter, softened
1/3 cup confectioners' sugar
1 tablespoon lemon juice
3/4 cup all-purpose flour
1/3 cup cornstarch
24 pecan halves
ICING:
1-1/4 cups confectioners' sugar
1-1/2 teaspoons butter, softened
3 to 4 teaspoons lemon juice

Steps:

  • In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lemon juice. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Cover and chill for 2 hours., Shape dough into 1-in. balls. Place pecan halves on two ungreased baking sheets. Top each pecan half with a ball of dough; flatten with the bottom of a small glass. , Bake at 350° for 14-16 minutes or until set. Remove to wire racks; cool completely., For icing, combine the confectioners' sugar, butter and enough lemon juice to achieve a spreading consistency. Spread over cookies. Let stand until set.

Nutrition Facts : Calories 97 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 29mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

CHERRY BONBON COOKIES RECIPE - (4.4/5)



Cherry Bonbon Cookies Recipe - (4.4/5) image

Provided by á-46380

Number Of Ingredients 11

1/2 cup butter, softened
3/4 cup confectioner's sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups flour
1/8 teaspoon salt
24 maraschino cherries, dried off
GLAZE
1 cup confectioner's sugar
1 tablespoons butter, melted
2 tablespoons maraschino cherry juice

Steps:

  • In a large bowl, cream butter and sugar until fluffy. Add milk and vanilla. Combine flour and salt; add to cream mixture. Divide dough into 24 portions; shape each around a dried cherry forming a ball. Placed on ungreased baking sheet. Bake at 350°F for 18 minutes or until lightly browned. Cool on wire rack. For glaze: combine sugar, butter and cherry juice until smooth. Drizzle over cookies.

CHOCOLATE FUDGE BONBON COOKIES



Chocolate Fudge Bonbon Cookies image

An unusual cookies that hold a fudgy surprise inside. I got this recipe from a friend and have enjoyed making these yearly, for the holidays. Be sure you do not bake these too long. Its probably a good idea to try a small batch first right at 6 minutes. Remove them from oven and allow to sit a few minutes to see if they firm up...

Provided by Kathie Carr

Categories     Cookies

Time 35m

Number Of Ingredients 7

2 c semisweet chocolate chips
1/4 c butter
1 (14 ounce) can sweetened condensed milk
2 c all purpose flour
1 tsp vanilla extract
60 milk chocolate candy kisses, unwrapped
or instead of milk chocolate use white chocolate kisses or peppermint kisses

Steps:

  • 1. Preheat oven to 350 degrees. In a heavy saucepan over low heat, stir chocolate chips and butter until melted and smooth. Stir in condensed milk, flour and vanilla until well blended.
  • 2. Shape one level tablespoon of chocolate chip dough around each candy kiss. Arrange bonbons one inch apart on ungreased cookie sheets. If desired sprinkle a few colored "sprinkles" on bonbons before baking. Bake 6 minutes. Bonbons will be soft and shiny, but will firm up as they cool. Instead of sprinkles you can drizzle a little thin frosting on these to make them look pretty.

HAZELNUT-MOCHA BONBON COOKIES



Hazelnut-Mocha Bonbon Cookies image

I adapted a cookie recipe from a cookbook I received at my bridal shower. The little glazed balls have been a favorite ever since.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 3-1/2 dozen.

Number Of Ingredients 17

1/2 cup butter, softened
3/4 cup confectioners' sugar
3 teaspoons vanilla extract
2 teaspoons instant espresso powder
1-1/2 cups all-purpose flour
1/8 teaspoon salt
42 whole hazelnuts
ESPRESSO GLAZE:
1-1/2 cups confectioners' sugar
3/4 teaspoon instant espresso powder
1-1/2 teaspoons vanilla extract
4 to 5 tablespoons heavy whipping cream
CHOCOLATE GLAZE:
1-1/2 cups confectioners' sugar
2 ounces unsweetened chocolate, melted
2 tablespoons heavy whipping cream
Chocolate and gold jimmies

Steps:

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine vanilla and espresso powder until dissolved. Add to creamed mixture. Combine flour and salt; gradually add to creamed mixture and mix well., Shape a heaping teaspoon of dough around each hazelnut, forming a ball. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until bottoms are browned. Remove to wire racks to cool., For espresso glaze, place confectioners' sugar in a small bowl. Combine the espresso powder and vanilla until dissolved; add to bowl. Stir in enough cream to achieve a dipping consistency; set aside. For chocolate glaze, combine the confectioners' sugar, chocolate and cream., Dip half of the cookies in espresso glaze. Dip remaining cookies in chocolate glaze; allow excess to drip off. Place on waxed paper and sprinkle with jimmies. Let stand until set.

Nutrition Facts : Calories 103 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 24mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

HAZELNUT BONBON COOKIES



Hazelnut Bonbon Cookies image

Take hazelnuts to a whole new level. Wrap them up in cookie dough, dip in chocolate and finish with sprinkles or colored sugar. -Nancy Mueller, Menomonee Falls, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3-1/2 dozen.

Number Of Ingredients 13

2 teaspoons instant espresso powder
2 teaspoons hot water
1/2 cup butter, softened
3/4 cup confectioners' sugar
1/8 teaspoon salt
3 teaspoons vanilla extract
1-1/2 cups all-purpose flour
42 whole hazelnuts
GLAZE:
3 ounces semisweet chocolate, chopped
2 tablespoons plus 1-1/2 teaspoons butter
1 tablespoon confectioners' sugar
Chocolate and gold jimmies

Steps:

  • In a small bowl, dissolve espresso powder in hot water; cool. Preheat oven to 350°. In a large bowl, cream butter, confectioners' sugar and salt until light and fluffy. Beat in vanilla and espresso mixture. Gradually beat in flour., Wrap 1 heaping teaspoon dough around each hazelnut to cover completely. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until bottoms are golden brown. Remove to wire racks to cool completely., For glaze, in a microwave, melt chocolate and butter; stir until smooth. Whisk in confectioners' sugar until blended. Dip tops of cookies in glaze; allow excess to drip off. Place on waxed paper; sprinkle with jimmies and let stand until set., Freeze option: Freeze unglazed cookies, layered between waxed paper, in freezer containers. To use, thaw cookies in covered containers. Dip in glaze as directed.

Nutrition Facts :

BONBON COOKIES RECIPE - (4.3/5)



BonBon Cookies Recipe - (4.3/5) image

Provided by kawaibaby

Number Of Ingredients 26

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.

Steps:

  • 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.

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