Kathleen's Bon Bon Recipe
This is the recipe my Mom made for me when I was growing up. She colored the icing blue and yellow instead of red and green as the original recipe mentioned.
This is the recipe my Mom made for me when I was growing up. She colored the icing blue and yellow instead of red and green as the original recipe mentioned.
- Carbohydrate 930.129564223759 g
- Cholesterol 288.310000256682 mg
- Fat 131.891290452121 g
- Fiber 39.4008696628648 g
- Protein 38.1411188910948 g
- Saturated Fat 79.0582731357625 g
- Serving Size 1 1 Serving (1332g)
- Sodium 752.721589757608 mg
- Sugar 890.728694560894 g
- Trans Fat 10.7363943294142 g
- Calories 4907 calories
Step-by-step
- Preheat oven to 350.
- Mix butter, sugar, and vanilla.
- Measure flour by dipping method or by sifting.
- Blend flour and salt with butter mixture by hand, if dough is dry, add 1 to 2 tbsp cream.
- For each cookie, wrap 1 level tablespoonful dough around one of the filling choices.
- Bake 1 inch apart on ungreased baking sheet 12 to 15 minutes or until set but not brown.
- Cool.
- Make icing by mixing the last four ingredients in the ingredients list.
- To make chocolate icing - add 1 sq. unsweetened chocolate melted and use 3 tbsp. cream.
- Dip tops of cookies in the icing.
- Makes 20 to 25 cookies.
Butter carries the primary structural burden in this dough, functioning both to hydrate the flour and to trap air during initial creaming. Because butter melts quickly at ambient temperatures, chill the shaped portions on ungreased baking sheets for fifteen minutes before placing them in the preheated 350 degree oven; this prevents premature spreading and preserves the enclosed cherry or date filling. When measuring the flour, aerate it with a fork first or sift it directly into the bowl to avoid dense, heavy results that resist the tender bite required of these confections. Baking should take between twelve and fifteen minutes, stopping strictly when the bottoms show pale golden coloring while the tops remain completely matte and set. If scaling the yields upward or downward, maintain precise ratios for the dairy components so the dough retains pliability without becoming sticky. Second-day transformation yields superior flavor integration as the moisture from the fruit softens the surrounding crumb, making airtight storage at room temperature for up to three days advantageous rather than problematic. Dip the cooled surfaces into the confectioner's sugar glaze while the icing sits in a shallow bowl to ensure an even coating that sets into a crisp shell.
