BONBON Cookies – The Best Cookie of 1955-60
Today I’d like to share a really fun cookie that was all
the rage between 1955-60. The BONBON Cookie – a
delightful little cookie that was baked with a candy
surprise in the middle, decorated, then served and
eaten as you would a special box of chocolates!
Here’s what Betty Crocker says about them in her
“CANDY – LIKE COOKIES IN VOGUE – Women were
fascinated by these beautiful and delicious cookies which
were baked as cookies, served and eaten as candies.”
These little gems are really easy to put together, but I
highly recommend that you get a small ice cream scoop to
make these. It guarantees even scoops which gives you a
very pretty presentation. It also makes things a lot
easier and faster because the scoop does the shaping
for you.
After shaping the dough around your filling, pop
them onto a baking sheet lined with parchment paper
and bake for 15 minutes. Dip tops into prepared icing
and decorate with small candies, pieces of glace’
cherries nuts etc.
“FASCINATING NEW BAKING IDEA”
“SO SIMPLE! SO DIFFERENT!
BAKE THEM AS COOKIES!
EAT THEM AS CANDIES!”
BONBON COOKIES
Ingredients:
1/2 cup butter, softened
3/4 cup sifted confectioners’ sugar
1 tablespoon vanilla extract
1 1/2 cups sifted all purpose flour
1/8 teaspoon salt
Icing:
1 cup sifted confectioners’ sugar
2 tablespoons cream (half & half)
1 teaspoon vanilla extract
food coloring of choice
Directions:
Heat oven to 350º. In the bowl of a mixer combine butter,
sugar, vanilla, and food coloring. (if you want to make
several colors from one recipe you would divide the
mixture into separate bowls and tint each with your
choice of color.)
Wrap a level tablespoon of dough around your chosen
filing or using a small ice cream/cookie scoop, fill with
dough then insert filling into center of dough and with
your fingers, press some of the dough around filling
to enclose.
Bake 1″ apart on a parchment lined baking sheet 15
minutes until set but not brown.
Dip tops of warm cookies in icing.
Top each cookie with coconut, nuts, colored sugar,
chocolate pieces or any other colorful topping you
choose.
Variations:
1. Chocolate Dough: add one square unsweetened
chocolate (1oz) melted.
2. Brown Sugar Dough: 1/2 cup brown sugar (packed)
in place of confectioners’ sugar.
TIPS:
“THESE BON BON COOKIES WILL KEEP A WEEK OR SO
IN A COOL PLACE OR INDEFINITELY IN A FREEZER.”
“FOR THE PRETTIEST COLORS MAKE THE DOUGH WITH
HALF SHORTENING AND HALF BUTTER.”
I made these two separate times. The first time I made 2
batches – one using the chocolate variation inserting some
chocolate chips into the center. The other batch I tinted pink,
inserting a macadamia nut into the centers.
The second time, I tried to create a more vintage look,
like those in the book.
These Bonbon Cookies are easy petits fours for a ladies’
tea party! Serve them in mini cupcake liners for a fancy
presentation. Just choose your colors and toppings – the
possibilities are endless!
Happy Baking!!
I have the Cooky Book and I am going to make these for my grandson's birthday. He will want stronger colors but it will be fun for everyone! Thanks for a great idea!
That sounds like a great idea!! Don't ya love the Cooky Book?! Thanks for commenting!!