Chocolate Bon Bon Cookies Food

BONBONS

Steps:

• In large bowl, combine margarine, confectioners' sugar, condensed milk, coconut, chopped walnuts and vanilla. Stir well. Cover and chill in the refrigerator for 2 hours, or until mixture has thickened enough to roll into balls. Roll the mixture into 1-inch balls and place close together, but not touching, on cookie sheets. Freeze until hard.
• While bonbons are freezing, line a cookie sheet or flat surface with waxed paper. Combine chocolate chips and shortening in the top of a double boiler, over, not in, simmering water. Stir until melted. Using a toothpick or a fork, dip each bonbon in the melted chocolate. Place on waxed paper to dry. When chocolate has hardened, store bonbons in plastic bag in the freezer.

CHOCOLATE CREAM BONBONS

Steps:

• In a large bowl, combine confectioners' sugar, pecans, milk and butter. Roll into 1-in. balls. Place on waxed paper-lined baking sheets. Cover and refrigerate overnight., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. (If balls are too soft to dip, freezer until firm, 3-5 minutes.)

BON BON COOKIES

Steps:

• Heat oven to 350 degrees. Mix powdered sugar, margarine, vanilla and food coloring. Work in flour and salt until dough holds together. (If dough is dry, mix in 1 to 2 tablespoons milk).
• For each cookie, shape dough by tablespoonful around date, nut, chocolate chips or cherry to form ball. Place about 1 inch apart on ungreased cookie sheet. Bake until set but not brown, 12 to 15 minutes; cool.
• Dip tops of cookies into glaze. Decorate with coconut, nuts, colored sugar, chocolate chips or chocolate shot, if desired.
• Glaze: beat 1 cup powdered sugar, 1 tablespoon plus 1 1/2 teaspoons milk and 1 teaspoon vanilla until smooth and of desired consistency. Tint parts of glaze with different food colors if desired.
• Chocolate glaze: beat 1 cup powdered sugar, 2 tablespoons milk, 1 ounce melted unsweetened chocolate (cool) and 1 teaspoon vanilla until smooth and of desired consistency.
• Chocolate bonbon cookies: omit food color. Stir 1 ounce melted unsweetened chocolate (cool) into margarine mixture.

CHOCOLATE KISS BON-BON COOKIES

Steps:

• Preheat oven to 350.
• Beat butter and sugar in large bowl with electric mixer on medium speed, or mix by hand.
• Stir in flour, salt, egg, vanilla and a few drops of food color.
• Wrap JUST enough dough around the chocolate kiss to cover it. Form into a small ball and place on cookie sheet.
• Refrigerate the cookies and cookie sheet for at least 10 minutes.
• Bake 10 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack.

CARAMEL AND CHOCOLATE BON BON SANDWICHES

Steps:

• Special equipment: 2-ounce ice cream scooper
• Place a large plate or small platter in the freezer for at least 30 minutes.
• Set up an assembly line for the rolling and coating of the ice cream balls in the following order: ice cream, bowl of coconut flakes and the caramel sauce. Remove the ice cream from the freezer and allow to soften, about 5 minutes. Remove the cold plate from the freezer and place at the end of the assembly line.
• Using a 2-ounce ice cream scooper, roll 1 ball of ice cream and place into the coconut flakes. From there, place it onto the cold plate. Drizzle with the caramel sauce and repeat. You should be able to make about 6 large bonbons.
• Place the bonbons into the freezer to set for at least 15 minutes. Then, remove the bonbons from the freezer and sandwich each one between 2 of the chocolate chip cookies.

CHOCOLATE BON-BON COOKIES

Steps:

• Cream Crisco and sugar. Blend in vanilla. Add flour and salt. Mix until well blended.(will look somewhat dry) Flatten out small piece of dough (approximately 1 teaspoon) Keep water in small bowl for dipping fingers so dough does not stick to hands. Place one Brachs milk chocolate star in the center of flattened dough. Fold dough over star and seal, making sure that star is covered completely. Place on ungreased cookie sheet. Sprinkle with colored sugar for the holidays if desired. Bake at 350 degrees for 10 minutes ONLY. DO NOT OVERBAKE. Really good cookie. My family absolutely loves these. Bet you can't eat just one!

KING ARTHUR CHOCOLATE BON-BON DROPS

Steps:

• Place all cookie dough ingredients in bowl of your mixer.
• Beat on medium speed until a soft, smooth dough is formed.
• Remove from bowl, shape into a 3/4" thick disc.
• Wrap well in plastic wrap and chill for 30 minutes, or as long as overnight.
• Preheat oven to 350, line two baking sheets with parchment paper.
• Shape dough into small balls, about the size of a large gumball (a teaspoon cookie scoop will help).
• Bake for 7-10 minutes.
• Watch cookies carefully to avoid scorching bottoms.
• Remove cookies from oven and allow to cool slightly on pans while you prepare glaze.
• For glaze, blend the sifted confectioners sugar with heavy cream and vanilla.
• Glaze will be thick, almost icing consistency.
• Using a teaspoon, portion glaze over barely warm cookies.
• You can pipe the glaze from a piping bag or zip-top bag with a corner cut off as well.
• Top with chocolate pearls, slivers of maraschino cherry, or chocolate sprinkles. Store any leftovers at room temperature for up to a week.

BON BONS

Steps:

• Cream together butter, powdered sugar and coconut. Stir walnuts and condensed milk into the mixture. Roll into 1 inch balls and arrange on waxed paper covered cookie sheets. Refrigerate for at least 2 hours.
• Melt chocolate chips and shortening top of double boiler over medium-low heat. Working in small batches, dip balls in chocolate until covered. Place on waxed paper covered cookie sheets and refrigerate. When firm, store covered in refrigerator.

GLAZED BONBON COOKIES

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.

FUDGE BONBON COOKIES

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.

NELSON COOKIE BAKE PINK BON BON COOKIES

Steps:

• Heat oven to 350 degrees.
• Mix thoroughly butter, sugar, vanilla.
• Add red food coloring.
• Mix in flour and salt until dough hold together. (If dough is dry, mix in 1 - 2 Tablespoons light cream.
• Mold dough by teaspoonfuls around Maraschino cherry.
• Place cookies about 1 inch apart on parchment lined cookie sheets.
• Bake 12 - 15 minutes or until set but not browned.
• Cool. Dip tops of cookies into Icing.

BON BON CHRISTMAS COOKIES

Steps:

• In a medium bowl, stir together the shortening and cream cheese until well blended. Stir in the flour, you may need to use your hands to help it form a dough. If the mixture seems too dry, add a couple of teaspoons of water. Cover and chill several hours or overnight.
• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
• Before rolling out the dough, dust the rolling surface heavily with confectioners' sugar. Roll the dough out to 1/8 inch thickness. Cut into 1x4 inch strips. Place a cherry on the end of each strip. Roll up each strip starting with the cherry. Place on prepared cookie sheets and dust with a little of the confectioners' sugar.
• Bake for 7 to 10 minutes in the preheated oven. Cookies should brown slightly. Dust again with the confectioners' sugar. Allow cookies to cool before serving, the cherries are very hot!

CHOCOLATE BON BON POPS

Steps:

• In a large food processor bowl combine cookies and 3/4 cup of the nuts; pulse until cookies are crushed. Add orange juice, corn syrup, and cocoa powder; process until combined. Add remaining nuts; pulse until coarsely chopped.
• Line a large baking sheet with parchment paper. Shape the cookie mixture into 1" balls. Place on a baking sheet, insert a lollipop stick, and freeze for about 30 minutes.
• In a small saucepan combine the chocolate chips and shortening. Cook and stir over medium-low heat just until melted. Remove from heat. Dip pops in melted chocolate. Return to baking sheet.
• Loosely cover and refrigerate 1 hour or until chocolate coating is set. If using liqueur, flavor will mellow after a day or two. Enjoy!
• Makes 20 pops.
• To Store: Place in covered container; refrigerate up to 1 week.