Lemony Bonbon Cookies Recipe

3.5 3 3
Lemony Bonbon Cookies Recipe
Lemony Bonbon Cookies Recipe photo by Taste of Home
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Lemony Bonbon Cookies Recipe

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3.5 3 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.
MAKES:
24 servings
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

Ingredients

  • 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

Directions

In a small mixing bowl, cream butter and confectioners' sugar. 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.
Originally published as Lemony Bonbon Cookies in Reminisce April/May 2007, p 50

Nutritional Facts

1 each: 97 calories, 5g fat (3g saturated fat), 11mg cholesterol, 29mg sodium, 13g carbohydrate (8g sugars, 0 fiber), 1g protein.

  • 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
  1. In a small mixing bowl, cream butter and confectioners' sugar. 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. Bake at 350° for 14-16 minutes or until set. Remove to wire racks; cool completely.
  3. 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

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Reviews forLemony Bonbon Cookies

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MY REVIEW
Chickiebutt User ID: 6658553 167916
Reviewed Nov. 25, 2013

"everyone raves about theses cookies... so yummy!"

MY REVIEW
sugarcrystal User ID: 5836839 166165
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
lenaia User ID: 1630573 78128
Reviewed Dec. 13, 2008

"Why can't I print this receipe?"

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