Hazelnut Bonbon Cookies Recipe

5 1 1
Hazelnut Bonbon Cookies Recipe
Hazelnut Bonbon Cookies Recipe photo by Taste of Home
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Hazelnut Bonbon Cookies Recipe

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5 1 1
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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
MAKES:
42 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch + cooling
MAKES:
42 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch + cooling

Ingredients

  • 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 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

Directions

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 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.

Freeze option: Freeze unglazed cookies, layered between waxed paper, in freezer containers. To use, thaw cookies in covered containers. Dip in glaze as directed.
Yield: 3-1/2 dozen.
Originally published as Hazelnut Bonbon Cookies in Simple & Delicious December/January 2014

  • 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 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
  1. 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.
  2. 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.
  3. For glaze, in a microwave, melt chocolate and butter; stir until 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.

  4. Freeze option: Freeze unglazed cookies, layered between waxed paper, in freezer containers. To use, thaw cookies in covered containers. Dip in glaze as directed.
    Yield: 3-1/2 dozen.
Originally published as Hazelnut Bonbon Cookies in Simple & Delicious December/January 2014

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Anama578 User ID: 7354494 126919
Reviewed Feb. 13, 2014

"It looks nice!!!"

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