Lemony Bonbon Cookies Recipes

LEMONY BONBON COOKIES

Steps:

• In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lemon juice. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Cover and chill for 2 hours., Shape dough into 1-in. balls. Place pecan halves on two ungreased baking sheets. Top each pecan half with a ball of dough; flatten with the bottom of a small glass. , Bake at 350° for 14-16 minutes or until set. Remove to wire racks; cool completely., For icing, combine the confectioners' sugar, butter and enough lemon juice to achieve a spreading consistency. Spread over cookies. Let stand until set.

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.

LEMON BON BONS

Steps:

• mix butter with sugar till light and fluffy -- add cornstarch and flour, mixing well.refrigerate until easy to handle.about 1-2 hours.
• preheat oven to 350* --
• shape dough into 1" balls.
• Place balls on nuts scattered on waxed paper.
• flatten with bottom of glass .
• put cookies, nut side down on ungreased cookie sheet.
• bake 15 minutes.
• frost with bon bon frosting.
• to prepare BON BON FROSTING:.
• blend sugar, butter and lemon juice.till smooth.if desired, add yellow food coloring.

LEMON DROP CANDY COOKIES

Steps:

• Preheat oven to 350°.
• In mixing bowl cream sugar, shortening and eggs; add extracts.
• Stir in dry ingredients, lemon zest and crushed lemon drops.
• Roll into 1-inch balls, flatten slightly and bake on parchment-lined baking sheet for 10-12 minutes.
• Note: Cooking spray works well too.
• Let cool slightly on pan 1 to 2 minutes.
• Make a glaze by mixing powdered sugar with lemon juice; then brush lightly over cookie tops. Let cookies cool completely.

LEMON CASSIS BONBONS

Steps:

• Make the bonbons: Preheat the oven to 325 degrees. Line a baking sheet with a Silpat baking mat or parchment paper, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1/2 cup confectioners' sugar on medium speed. Add 1/4 teaspoon lemon extract, lemon zest, and salt. Mix to combine.
• Add milk, and reduce mixer speed to low. Slowly add cake flour, and mix until well blended and the dough pulls away from the sides of the bowl.
• Transfer the dough to a clean work surface, and divide in half. Roll each half into a 14-inch-long log. Cut each log into fourteen 1-inch pieces. Roll each piece into a dome. Place domes on prepared baking sheet, spaced 1 1/2 inches apart. If dough becomes too soft to handle, chill for a few minutes.
• Bake bonbons until firm but not golden, 25 to 27 minutes. Transfer bonbons to a wire rack set over a piece of waxed paper to cool.
• Make the glaze: In a small bowl, stir together remaining 3 cups confectioners' sugar, 1/4 cup hot water, corn syrup, oil, and remaining 1/2 teaspoon lemon extract until smooth. Add cassis, and stir until smooth.
• Pour half of the warm glaze over the tops of the bonbons. Let bonbons set, about 15 minutes.
• Repeat Step 7. Wait until glaze is dry, then decorate bonbons with royal icing: Place royal icing in a pastry bag fitted wtih the tip of your choice; pipe icing onto bonbons. Place decorated bonbons on a wire rack to set.