HAZELNUT BONBON COOKIES

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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 :

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