Description
Best cookie ever. And you’d never guess it by the recipe. If you can imagine lounging away an afternoon (and having the time to!) reading a good book and eating bon bons…these would be your bon bons. Mom used to make them for us, always with light green and pink frosting and it’s a recipe directly from Betty Crocker’s New Picture Cookbook (1961). They’re fiddly, so I recommend them for a special occasion, and I promise everyone will remember them and ask for more – enjoy!
**update 2024 – direct from Deanna, cut out your rounds, press in sugar, fill a parchment lined baking sheet, prick each evenly with a fork, then cover well and chill until you need them. These are best on the day you bake them, so have them all ready to go for zero stress – Nutella is also a very amazing filling!**
Ingredients
Wafers
1 c. (227 g) butter, room temperature
2 c. (250 g) flour
1/3 c. (80 g) whipping cream, room temperature – you may not need it all if it’s a really warm day!
1/2 c. (or so) sugar, for coating the cookies
Filling
1/4 c. (57 g) butter, room temperature
3/4 c. (90 g) icing sugar
1 egg yolk AND 1 t. vanilla
food coloring as desired
Instructions
Let your electric mixer do the work! Beat together the butter and flour (carefully) and then on a low speed, slowly pour in the cream and mix until it comes together in a smooth dough. Separate it into 2 flattened discs – like pie crust – wrap it well and chill for a good hour before rolling out. If it’s a cold day it may not need to be chilled for as long.
Preheat the oven to 375, lightly flour your rolling surface, and pour the sugar into a small plate. Roll one of the discs out to about 1/8 inch thick and cut out cookies into 1.5 inch rounds. Carefully dredge the cookies into the sugar and press each one lightly to get sugar to stick to both sides, then place them on a parchment lined baking sheet. You have to work quickly because as soon as the dough warms up, it’s too difficult to handle. Once you have a full pan, prick each cookie 4 times with a fork and bake for 9 minutes – they will be crisp, but probably not brown. Remove the cookies immediately to a rack to cool and continue to roll and cut cookies until you’re out of dough – I had to allow time for the dough to cool down again in between.
For the filling – beat together the butter and icing sugar then add in the yolk, vanilla and food coloring and mix well. Spread about a 1/2 teaspoon in between 2 cooled cookies and try to resist them! We also discovered that Chocolate Sour Cream Frosting is amazing in these!
- Category: Cookies, Christmas