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Lemony Bonbon Cookies

 Lemony Bonbon Cookies
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.
24 ServingsPrep: 15 min. + chilling Bake: 15 min./batch + cooling


  • 1/2 cup butter, softened
  • 1/3 cup confectioners' sugar
  • 1 tablespoon lemon juice
  • 3/4 cup 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


  • 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.
  • 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.
  • Bake at 350° for 14-16 minutes or until set. Remove to wire
  • racks; cool completely.
  • 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.

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Lemony Bonbon Cookies (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.