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Ingredients
| salted butter: 12 Tbl (softened) |
| dutch cocoa: 1/4 cup |
| powdered sugar (unsifted): 1 cup |
| salt: 1/2 tsp |
| vanilla extract: 1 1/2 tsp |
| unbleached all-purpose flour (unsifted): 1 1/2 cups |
| powdered sugar (unsifted): 2 cups (sifted) |
| heavy whipping cream (fluid): 1/4 cup |
| vanilla extract: 1 Tbl |
King Arthur Chocolate Bon-Bon Drops
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
7 min -
Servings
24 serving(s)
Tags
- Place all cookie dough ingredients in bowl of your mixer.
- Beat on medium speed until a soft, smooth dough is formed.
- Remove from bowl, shape into a 3/4" thick disc.
- Wrap well in plastic wrap and chill for 30 minutes, or as long as overnight.
- Preheat oven to 350, line two baking sheets with parchment paper.
- Shape dough into small balls, about the size of a large gumball (a teaspoon cookie scoop will help).
- Bake for 7-10 minutes.
- Watch cookies carefully to avoid scorching bottoms.
- Remove cookies from oven and allow to cool slightly on pans while you prepare glaze.
- For glaze, blend the sifted confectioners sugar with heavy cream and vanilla.
- Glaze will be thick, almost icing consistency.
- Using a teaspoon, portion glaze over barely warm cookies.
- You can pipe the glaze from a piping bag or zip-top bag with a corner cut off as well.
- Top with chocolate pearls, slivers of maraschino cherry, or chocolate sprinkles. Store any leftovers at room temperature for up to a week.