Nelson Cookie Bake Bon Bon Icing Food

BON BON COOKIES

Steps:

• 1. Mix throughly butter, sugar and vanilla and food coloring if desired. Stir in flour and salt. If dough is dry add cream. Wrap dough around fillings i.e. Hershey kisses or gum drops. Place 1 inch apart on ungreased cookie sheet. Bake at 350 degrees 12 to 14 minutes or until set but not browned. Dip tops of warm cookies in icing.
• 2. ICING------ Mix well.Add food coloring if desired. For chocolate icing add 1 square unsweetened chocolate, melted and use 1/4 cup cream.

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.

NELSON COOKIE BAKE GREEN BON BON COOKIES

Steps:

• Heat oven to 350 degrees.
• Mix thoroughly butter, sugar, vanilla.
• Add 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 Hershey Kiss.
• 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.

NELSON COOKIE BAKE ROLLED COOKIE GLAZE ICING

Steps:

• Combine powdered sugar, Just Whites dried egg whites with water and beat until it is a smooth. (Note: water can be adjusted to obtain desired consistency for dipping cookies in Glaze.).
• Separate Glaze into two bowls and add paste food coloring:.
• Tint Red for Christmas stocking cookie shapes.
• Tint Green for Christmas tree cookie shapes.
• Dip each cookie in glaze and let dry thoroughly prior to storing.

BONBON COOKIES RECIPE - (4.3/5)

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.

BON BON SPARERIBS #1

Steps:

• Mix spareribs, allspice, salt, eggs, MSG and soya sauce together.
• Marinate for 2 to 4 hours.
• Mix together flour and crumbs.
• Put ribs into flour mixture and mix until well covered.
• Deep fry 2 or 3 minutes if freezing OR 4 to 5 minutes if eating right away.

NELSON COOKIE BAKE PEANUT BLOSSOMS

Steps:

• Heat oven to 375 degrees.
• Cream shortening, peanut butter, egg, 1/2 cup white sugar, brown sugar, and vanilla until well mixed.
• Mix flour, salt and baking soda together. Add gradually to creamed mixture.
• Shape 1 teaspoon of dough into round ball for each cookie.
• Roll balls in remaining sugar. Place on parchment lined cookie sheets.
• Bake 6 minutes at 375 degrees.
• Remove cookies from oven and press one Hershey Kiss in the middle of each cookie.
• Then return cookie to oven for 1 minute.

NELSON COOKIE BAKE, DAN'S SUGAR COOKIES

Steps:

• Heat oven to 350 degrees.
• Combine sugar, melted shortening, buttermilk, and eggs and mix until smooth.
• Add baking soda, cream of tarter and flour. Mix until well blended.
• Drop by cookie scoop on cookie sheet.
• Bake 8-10 minutes at 350 degrees.
• Let cookies cool. Then frost with Pillsbury Vanilla icing. Add sprinkles. Allow frosting to set prior to storing the cookies.

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.

NELSON COOKIE BAKE ROLLED COOKIE PIPED ICING

Steps:

• Combine powdered sugar, powered egg whites and water until smooth. (Water can be adjusted to obtain the right consistency.)The consistency of the icing should be firm enough so that when a spoon is withdrawn, the icing which is drawn up will not settle back, but stay in exactly the shape drawn. However, do not make the icing too stiff or it will not flow freely through the decorator bag with tip.
• Separate Icing into separate bowls. Add a different color of Paste Food Coloring to each bowl of Icing to obtain the desired colors for decorating the cookies.
• Place the Piped Icing in a decorating bag fitted with a decorating tip and decorate cookies.
• Let cookies dry completely prior to storing them.

NELSON COOKIE BAKE SNOW WHITE ICING

Steps:

• Combine all ingredients in mixing bowl and beat with electric mixer until smooth. (May need to adjust water to get the right consistency.).
• Spread on cooled rolled out cookies.
• Add sprinkles if desired.

HOLIDAY CAKE BON BONS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes.
• In large bowl, crumble warm cake; stir in frosting until well blended. Refrigerate 1 to 2 hours or until firm enough to shape.
• Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
• Line another cookie sheet with foil. In 1-quart microwavable bowl, microwave 12 oz candy coating uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second intervals until melted and smooth. Remove one-third of the balls from the freezer. Using 2 forks, dip and roll each ball in coating. Place on foil-covered cookie sheet. Decorate as desired. Refrigerate cake balls about 10 minutes or until coating is set. Melt remaining candy coating in 12-oz batches; dip remaining balls. Serve at room temperature. Store in airtight container.