Fruity & Nutty Bonbon Cookies

Fruity & Nutty Bonbon Cookies

These cookies take after the confections they resemble, as they are filled with nut and fruit mixtures. Cashews and blueberries are perfect for those anticipating a baby boy, while almonds and raspberries are fitting for those expecting a baby girl. If these cookies are meant to reveal the baby’s gender, use only one filling flavor for the entire batch and omit the food coloring dust in the confectioners sugar garnish.

Fruity & Nutty Bonbon Cookies
Serves: 40
 
Ingredients
  • ½ cup unsalted butter, softened
  • 1½ cups confectioners’ sugar, divided
  • 3 tablespoons light brown sugar
  • 3½ teaspoons vanilla extract, divided
  • 3 tablespoons heavy whipping cream
  • 1½ cups all-purpose flour
  • ¼ teaspoon fine sea salt
  • 10 cashews, halved
  • ¼ cup dried blueberries
  • 10 whole blanched almonds, halved and toasted
  • 20 freeze-dried raspberries
  • ⅛ teaspoon blue edible petal dust*
  • ⅛ teaspoon pink edible petal dust*
Instructions
  1. Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper. If making both filling flavors, mark one parchment paper pink and mark the other blue.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, 1 cup confectioners’ sugar, brown sugar, 2½ teaspoons vanilla extract, and cream until light and fluffy, 1 to 2 minutes. Add flour and salt, beating until incorporated.
  3. Using a levered 1-tablespoon scoop, divide dough into 40 portions. Press a thumb into centers of dough portions to make a well in each. (The dough will press out and up the side of thumb.) Divide cashews and blueberries among wells of 20 dough portions. Press dough together over well, covering nuts and berries and shaping into a smooth, rounded mound. Place cookies rounded side up 1-inch apart on prepared baking sheet marked blue. Repeat process with almonds and raspberries and remaining 20 dough portions, and place cookies on prepared baking sheet marked pink.
  4. Bake until cookies are set, but not brown, 11 to 12 minutes. Transfer cookies from baking sheets to wire racks. Let cool completely.
  5. In a small bowl, whisk together ¼ cup confectioners’ sugar and ⅛ teaspoon blue petal dust. Using a fine-mesh strainer or sifter, sprinkle mixture over cookies from sheet marked blue.
  6. In another small bowl, whisk together remaining ¼ cup confectioners’ sugar and ⅛ teaspoon pink petal dust. Using a fine-mesh strainer or sifter, sprinkle mixture over cookies from sheet marked pink.
  7. If desired, place cookies in paper bonbon cups. Store in airtight containers at room temperature for up to a week.
Notes
*Available at most cake supply stores.

 

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