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Hazelnut-Mocha Bonbon Cookies

 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


  • 1/2 cup butter, softened
  • 3/4 cup confectioners' sugar
  • 3 teaspoons McCormick® Pure Vanilla Extract
  • 2 teaspoons instant espresso powder
  • 1-1/2 cups all-purpose flour
  • 1/8 teaspoon salt
  • 42 whole hazelnuts
  • 1-1/2 cups confectioners' sugar
  • 3/4 teaspoon instant espresso powder
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 4 to 5 tablespoons heavy whipping cream
  • 1-1/2 cups confectioners' sugar
  • 2 ounces unsweetened chocolate, melted
  • 2 tablespoons heavy whipping cream
  • Chocolate and gold jimmies


  • 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

2 of 2

Hazelnut-Mocha Bonbon Cookies (continued)

Directions (continued)

  • ball. Place 2 in. apart on ungreased baking sheets. Bake at 350°
  • 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.
Nutritional 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.