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Hazelnut Bonbon Cookies

 Hazelnut Bonbon Cookies
Take hazelnuts to a whole new level. Wrap them up in cookie dough, dip in chocolate and finish with sprinkles or colored sugar. —Nancy Mueller, Menomonee Falls, WI
42 ServingsPrep: 30 min. Bake: 10 min./batch + cooling


  • 2 teaspoons instant espresso powder
  • 2 teaspoons hot water
  • 1/2 cup butter, softened
  • 3/4 cup confectioners' sugar
  • 1/8 teaspoon salt
  • 3 teaspoons McCormick® Pure Vanilla Extract
  • 1-1/2 cups all-purpose flour
  • 42 whole hazelnuts
  • GLAZE:
  • 3 ounces semisweet chocolate, chopped
  • 2 tablespoons plus 1-1/2 teaspoons butter
  • 1 tablespoon confectioners' sugar
  • Chocolate and gold jimmies


  • In a small bowl, dissolve espresso powder in hot water; cool. Preheat
  • oven to 350°. In a large bowl, cream butter, confectioners'
  • sugar and salt until light and fluffy. Beat in vanilla and espresso
  • mixture. Gradually beat in flour.
  • Wrap 1 heaping teaspoon dough around each hazelnut to cover
  • completely. Place 2 in. apart on ungreased baking sheets. Bake 8-10
  • minutes or until bottoms are golden brown. Remove to wire racks to
  • cool completely.
  • For glaze, in a microwave, melt chocolate and butter; stir until

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Hazelnut Bonbon Cookies (continued)

Directions (continued)

  • smooth. Whisk in confectioners' sugar until blended. Dip tops of
  • cookies in glaze; allow excess to drip off. Place on waxed paper;
  • sprinkle with jimmies and let stand until set. Yield: 3-1/2 dozen.
Freeze option: Freeze unglazed cookies, layered between waxed paper, in freezer containers. To use, thaw cookies in covered containers. Dip in glaze as directed.