Frosted Bonbons Cookie Exchange Quantity Food

FROSTED BONBONS (COOKIE EXCHANGE QUANTITY)

Steps:

• Heat oven to 375°F. In large bowl, beat all bonbon ingredients except almond paste with electric mixer on medium speed, or mix with spoon, until dough forms.
• Cut almond paste into 1/4-inch slices; cut each slice into fourths. Shape 1-inch ball of dough around each piece of almond paste. Gently roll to form ball. Place about 1 inch apart on ungreased cookie sheet.
• Bake 10 to 12 minutes or until set and bottom is golden brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• For vanilla frosting, in small bowl, stir all Vanilla Bonbon Frosting ingredients until smooth.
• For chocolate frosting, in small bowl, stir all Chocolate Bonbon Frosting ingredients until smooth. If necessary, stir in additional milk, 1 teaspoon at a time, until soft enough to spread.
• Dip tops of cookies into frostings and sprinkle with decors as desired.

DANISH CHERRY BON BON COOKIES (WITH FROSTING RECIPE)

Steps:

• Mix butter and sugar together to a creamy consistency, then add vanilla.
• Add flour and salt gradually, mix with a fork.
• Make a small ball with dough and fold a Maraschino cherry in the middle, completely covering cherry in dough.
• Place on an ungreased cookie sheet and bake at 350° for 12-15 minutes.
• Cool cookies.
• Make frosting, thoroughly mix together frosting ingredients.
• Dip top of cookies into frosting and allow to dry.

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 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!

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!

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.