Lemon Bonbon Cookies



Adapted from Taste of Home

Splendid, melt-in-your-mouth butter cookies drizzled with a sweet-tart lemon icing. And in the bottom of the cookie – a surprise – a pecan half.


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

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

*Non-dairy margarine can be used in place of the butter for a parve version. Of course, butter will produce a richer cookie, but either way, the cookies are delicious.

Featured in: Bosch Compact Mixer article.

Recipes: Desserts, Cookie, Dairy, Kosher

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