These pink and green Bonbon Cookies are sweet treats that are destined to dress up any tea table.
Yield: approximately 27 cookies
- 1½ cups confectioners’ sugar, divided
- ½ cup butter, softened
- 3 tablespoons light brown sugar
- 3½ teaspoons vanilla extract, divided
- ½ teaspoon almond extract
- 1 tablespoon heavy whipping cream
- 1½ cups all-purpose flour
- ⅛ teaspoon salt
- Toasted nuts (such as macadamias or cashews) or dried fruit (such as cherries or apricots)
- 2 tablespoons whole milk
- Pink and green gel food coloring*
- Preheat oven to 350°.
- Line 2 baking sheets with parchment paper. Set aside.
- In a medium bowl, combine ½ cup confectioners’ sugar, butter, brown sugar, 2½ teaspoons vanilla, almond extract, and cream, stirring until smooth. Add flour and salt, stirring until incorporated. (If dough seems dry, add more cream, 1 tablespoon at a time, until a dough forms.)
- Using a levered 1-tablespoon scoop, divide dough into portions. Press nuts or dried fruit into dough while still in scoop, then drop inch apart onto prepared baking sheets, rounded side up.
- Bake until set but not brown, 11 to 12 minutes. Remove cookies from baking sheets, and cool completely on wire racks.
- In a medium bowl, combine remaining 1 cup confectioners’ sugar, milk, and remaining teaspoon vanilla, whisking until completely smooth. Divide into 2 equal portions. Tint one portion with pink food coloring and the other one with green food coloring. Dip tops of cookies into tinted icing. Dry, icing side up, on wire racks.
*For testing purposes, we used Betty Crocker Classic Gel Food Colors.
Discover more seasonal recipes, table settings, and teatime inspiration by ordering your copy of TeaTime, May/June 2012 today!