I used to save these special treats just for Christmastime. But they're so easy and in such demand with my family that I now keep them on hand all year-round. As pretty as sugarplums, they make lovely gifts, too.
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- In a large bowl, beat the cream cheese, lemon juice, peel and extract. Gradually beat in confectioners' sugar. Cover and freeze for 2 hours.
- Using a small ice cream scoop, drop mixture by 1-in. balls onto waxed paper-lined baking sheets. Cover and freeze for 1 hour.
- Working with a few frozen balls at a time, dip into melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Let stand until set.
- Spoon melted candy coating into a heavy-duty resealable plastic bag. Cut a small hole in the corner of bag; drizzle coating over candies. Store in the refrigerator. Remove from the refrigerator just before serving.
- Yield: about 4 dozen.
- Originally published as Lemon Cream Bonbons in Country Woman Christmas
- Annual 2005, p49
- Nutritional Facts
- bonbon equals 105 calories, 7 g fat (5 g saturated fat), 10 mg cholesterol, 28 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.
- Add to Recipe Box
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love