King Arthur Chocolate Bon-Bon Drops
- COOKIES
- 12 tablespoons butter, softened
- 1/4 cup dutch process cocoa
- 1 cup confectioners' sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups unbleached all-purpose flour
- VANILLA GLAZE
- 2 cups confectioners' sugar, sifted
- 1/4 cup heavy cream
- 1 tablespoon vanilla extract
- 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.
butter, dutch, sugar, salt, vanilla, flour, vanilla glaze, sugar, heavy cream, vanilla
Taken from www.food.com/recipe/king-arthur-chocolate-bon-bon-drops-402565 (may not work)