Recipe#7397

Title: Bonbon

From: "Joan M. Carr" jmcarr@northland.lib.mi.us 
 Newsgroups: rec.food.recipes 
 Subject: Bon Bon Cookies 
 Date: 2 Jan 1998 07:27:14 -0700 
 Message-ID: <34AA9BB2.4AEE91FA@northland.lib.mi.us> 

1/2 cup butter or margarine
 3/4 cup sifted confectioners' sugar  
 1 Tablespoon vanilla
 food coloring, if desired 
 1 1/2 cups flour
 1/8 teaspoon salt 
 fillings: candied or maraschino cherries, pitted dates, nuts, or chocolate 
           pieces
 Bon Bon icing (below)
 toppings: chopped nuts, coconut, colored sugar
 Mix butter, sugar, vanilla, and food coloring. Measure by dipping method
 or by sifting.  Blend flour and salt in thoroughly with hand. If dough
 is dry, add 1 to 2 tablespoons milk.
  
 Heat oven to 350 degrees. For each cookie, wrap I level Tablespoon dough
 around a filling suggested above. Bake 1" apart on ungreased baking
 sheet 12 to 15 minutes, or until set but not brown. Cool; dip tops of
 cookies in Icing. Decorate each cookie with one of the toppings
 suggested above. Makes 20 to 25 cookies.
  
 Bon Bon Icing: Mix 1 cup sifted confectioners' sugar, 2 tablespoons
 cream or milk, 1 teaspoon vanilla, and red, green, or yellow food
 coloring, if desired.
  
 Chocolate Bon Bon Icing: Make Bon Bon Icing (above) - except add 1
 square unsweetened chocloate (1 oz.), melted and use 1/4 cup cream or
 milk.
  
 Penuche Bon Bons:  Make Bon Bon cookies - except use 1/2 cup brown sugar
 (packed) in place of confectioners' sugar.