Bon Bon Cookies

Ingredients

• ½ cup soft butter
• ¾ cup sifted confectioners' sugar
• 1 tbsp 3 tsp vanilla
• food coloring, if desired
• 1½ cup sifted Gold Medal flour
• ⅛ tsp salt
• fillings: cherry, date, nut, chocolate piece, or ball of dough
• 1 cup icing sifted confectioners' sugar
• 2 tbsp icing cream
• 1 tsp icing vanilla
• icing food coloring

Method

1. Heat the oven to 350 degrees (moderate). Mix the butter, sugar, vanilla and food coloring. Blend in the flour and salt thoroughly with your hand.
2. Wrap a level tablespoon of dough around a filling (cherry, date, nut, chocolate piece, ball of dough, etc.). Bake 1 inch apart on an ungreased baking sheet 12 to 15 minutes, until set but not brown.
3. Dip the tops of the warm cookies in icing. Icing: Mix 1 cup sifted confectioners' sugar, 2 tablespoons cream, 1 teaspoon vanilla. Add food coloring. For chocolate: add 1 square unsweetened chocolate (1 oz.), melted, and use 1/4 cup cream.
4. Top each cooky with coconut, nuts, colored sugar, chocolate pieces or any other colorful topping you choose.
5. Variations: Chocolate Dough — add 1 sq. unsweetened chocolate (1 oz.), melted. Brown Sugar Dough — use 1/2 cup brown sugar (packed) in place of confectioners' sugar. Cooky Dough Centers — to 1/2 of any of the cooky doughs add 1/4 cup raisins, chopped dates, candied fruit, chocolate pieces, or nuts; mold 1 tsp. of this dough into tiny balls.

Notes

Makes 20-25 cookies. From Betty Crocker (Gold Medal Flour). These Bon Bon Cookies will keep a week or so in a cool place or indefinitely in a freezer. For the prettiest colors make the dough with half shortening and half butter.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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