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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.
  • Total Time
    Prep: 15 min. + chilling Bake: 15 min./batch + cooling
  • Makes
    2 dozen

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

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Average Rating:
  • Chickiebutt
    Nov 25, 2013

    everyone raves about theses cookies... so yummy!

  • sugarcrystal
    Feb 23, 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.

  • lenaia
    Dec 13, 2008

    Why can't I print this receipe?