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Lemony Bonbon Cookies Recipe
Lemony Bonbon Cookies Recipe photo by Taste of Home

Lemony Bonbon Cookies Recipe

Read Reviews (3)
3.67 3
Publisher Photo
THIS recipe is from my Great Grandmother’s collection. When people try one, they ask for the recipe. I always make it for Easter and Christmas and any other special event. The pecan on the bottom is a delectable surprise.
TOTAL TIME: Prep: 15 min. + chilling Bake: 15 min./batch + cooling
MAKES:24 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 15 min./batch + cooling
MAKES: 24 servings

Ingredients

  • 1/2 cup butter, softened
  • 1/3 cup confectioners' sugar
  • 1 tablespoon lemon juice
  • 3/4 cup King Arthur Unbleached All-Purpose Flour
  • 1/3 cup cornstarch
  • 24 pecan halves
  • ICING:
  • 1-1/4 cups confectioners' sugar
  • 1-1/2 teaspoons butter, softened
  • 3 to 4 teaspoons lemon juice

Directions

  1. In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lemon juice. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Cover and chill for 2 hours.
  2. Shape dough into 1-in. balls. Place pecan halves on two ungreased baking sheets. Top each pecan half with a ball of dough; flatten with the bottom of a small glass.
  3. Bake at 350° for 14-16 minutes or until set. Remove to wire racks; cool completely.
  4. For icing, combine the confectioners' sugar, butter and enough lemon juice to achieve a spreading consistency. Spread over cookies. Let stand until set. Yield: 2 dozen.
Originally published as Lemony Bonbon Cookies in Reminisce April/May 2007, p 50

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Lemony Bonbon Cookies(3)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Nov. 25, 2013

everyone raves about theses cookies... so yummy!

MY REVIEW
Reviewed Feb. 23, 2013 Edited Dec. 29, 2013

These cookies are so good! The pecan on the bottom is a really fun idea. A very nice addition to a cookie tray. I like to add a few drops of yellow food coloring to the icing. I love the versatility of this cookie as they are a nice addition to a holiday cookie assortment, yet they can be served year round. These cookies are even elegant enough for a bridal or baby shower.

MY REVIEW
Reviewed Dec. 13, 2008

Why can't I print this receipe?

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