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Bonbon Cookies

I was feeling a little domestic this weekend! Since yesterday was so cold, rainy and gray, we busted out a 1979 Betty Crocker recipe book and decided to give these little beauties a try. They were super quick, easy, and quite tasty! Next time, I may have to chocolate them up a bit… 😉

Bonbon cookies
recipe taken (and slightly modified) from Betty Crocker: Baking Classics (1979)

    3/4 cup powdered sugar
    1/2 cup butter, softened
    1 tablespoon vanilla
    1 1/2 cups all-purpose flour*
    1/8 teaspoon salt
    dates, buts, semisweet chocolate chips, candied or maraschino cherries (i used reeses peanut butter cups, hersheys kisses, and rolos)
    Glaze (see below)

Heat oven to 350degress. Mixed powered sugar, butter, vanilla. Work in flour and salt until the dough holds together. (If dough is dry, mix in 1 to 2 tablespoons milk.)

For each cookie, shape dough by tablespoon around date, nuts, or chosen candy to form a ball. Place each ball about 1 inch apart on an ungreased cookie sheet. Bake until set, but not brown, 12 to 15 minutes.

Cool; dip tops of cookies into glaze. Decorate with coconut, nuts, colored sugar, chocolate chips, or sprinkles if desired.

    yields about two dozen cookies (though the recipe said it was supposed to yield 24 cookies, I made two batches that consistently yielded 19… I suppose batch size may vary depending on the size of the candy you add inside…)

Glaze:

Beat 1 cup powered sugar, 1 tablespoon plus 1 1/2 teaspoons milk and 1 teaspoon vanilla until smooth and of desired consistency. Tint with a few drops of food coloring if desired.

    *do not use self-rising four in the recipe 

These little cookies are so versatile and depending on how you decorate them, would make great gifts!

If you get a chance, try out this recipe and let me know what you think of it!

-April
http://www.creativeapples.etsy.com

I’m always so excited when September rolls around!!! September means sweater weather, pumpkin spice lattes, going to goebberts farm to take photos of the pumpkins, and every cooking magazine and website start featuring pumpkin recipes!

this week, I want to try making this:

Cranberry-Pumpkin Cookies

Don’t they look awesome! And they seem pretty easy too!(I like easy. the less steps, the better…)
* 1/2 cup butter, softened
* 1 cup white sugar
* 1 teaspoon vanilla extract
* 1 egg
* 1 cup solid pack pumpkin puree
* 2 1/4 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup cranberries
* 1 teaspoon ground cinnamon
* 1 tablespoon orange zest
* 1/2 cup chopped walnuts

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DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin. Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended. Cut the cranberries in half and stir into mixture along with the orange zest and walnuts. Drop by teaspoonfuls onto cookie sheets.
3. Bake for 10 to 12 minutes.

I’ll let you know how it goes and post a pic of the results!

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