It's the weekend, a time when ActiveRainers share various recipes with the community, and with the BananaTUDES! group. And since this is Christmas Cookie season, I thought I'd share a recipe for my Christmas bon-bon cookies.
My mom used to make these during the Christmas season when we were growing up, and luckily I was able to get the recipe from her way back when. I took her recipe and made a few changes to it, such as adding more butter. The original recipe resulted in a crumbly dough which was hard to manage, but the additional butter helps.
When my boys were small, they made these with me, and occasionally one of their friends would join us also. They made MUCH bigger cookies than I do. However big they are, the recipe still works.
Also, I used to make these and deliver them to my clients who closed that year. They were always a big hit! Now I make sure to bring them to my hairdresser sometime in December.
So without further ado, here's the recipe:
Ingredients for cookies:
1/2 cup butter plus an additional two tablespoons, melted
1/4 cup confectioner sugar
few drops almond flavoring
1 1/4 cup sifted flour
food coloring (optional)
fillings for cookies (I use maraschino cherries and Hershey's kisses but you could use walnuts, raisins, or whatever you like)
extra confectioner sugar for icing
sprinkles
Directions:
Mix first four ingredients together with spoon and hands until smooth.
Add food coloring if you are using it. I use green coloring if I'm putting chocolate inside and red coloring if cherries. Then if anyone is allergic to one of them, they'll know which are safe.
Get small ball of dough in hand, flatten and put cherry or chocolate or other fillings in middle, then roll ball around the filling.
Place on ungreased baking sheet and chill for 30+ minutes.
Bake at 300º for 30 minutes or until the cookies are firm and the bottoms are light brown. It takes me longer - usually closer to 40 minutes. The top of the cookies won't brown, just the bottom.
Remove and when they've cooled just a little bit, ice and dip in sprinkles.
To make the icing, mix a bunch of confectioners sugar with just a few tablespoons of milk. You want it to be relatively thick, but still dippable/pourable. When you dip the first cookie in, you'll know if it's good - it should stick to the cookie and not run off.
Let cool on cookie rack.
One batch makes about two dozen cookies.
Then eat and enjoy!
Comments(18)