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Hazelnut-Mocha Bonbon Cookies

I adapted a cookie recipe from a cookbook I received at my bridal shower. The little glazed balls have been a favorite ever since.

42 ServingsPrep: 40 min. Bake: 10 min./batch + cooling

Ingredients

1/2 cup butter, softened
3/4 cup confectioners' sugar
3 teaspoons vanilla extract
2 teaspoons instant espresso powder
1-1/2 cups all-purpose flour
1/8 teaspoon salt
42 whole hazelnuts
ESPRESSO GLAZE:
1-1/2 cups confectioners' sugar
3/4 teaspoon instant espresso powder
1-1/2 teaspoons vanilla extract
4 to 5 tablespoons heavy whipping cream
CHOCOLATE GLAZE:
1-1/2 cups confectioners' sugar
2 ounces unsweetened chocolate, melted
2 tablespoons heavy whipping cream
Chocolate and gold jimmies

Directions

In a large bowl, cream butter and confectioners' sugar until light
and fluffy. Combine vanilla and espresso powder until dissolved. Add
to creamed mixture. Combine flour and salt; gradually add to creamed
mixture and mix well.
Shape a heaping teaspoon of dough around each hazelnut, forming a
ball. Place 2 in. apart on ungreased baking sheets. Bake at 350°

2 of 2

Hazelnut-Mocha Bonbon Cookies (continued)

Directions (continued)

for 8-10 minutes or until bottoms are browned. Remove to wire racks
to cool.
For espresso glaze, place confectioners' sugar in a small bowl.
Combine the espresso powder and vanilla until dissolved; add to
bowl. Stir in enough cream to achieve a dipping consistency; set
aside. For chocolate glaze, combine the confectioners' sugar,
chocolate and cream.
Dip half of the cookies in espresso glaze. Dip remaining cookies in
chocolate glaze; allow excess to drip off. Place on waxed paper and
sprinkle with jimmies. Let stand until set. Yield: 3-1/2 dozen.

Nutrition Facts: 1 cookie equals 103 calories, 5 g fat (3 g saturated fat), 11 mg cholesterol, 24 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein.