For some reason when making these bonbon cookies, I decided to try and make them healthy.
Seriously, what was I thinking? Me and less sugar just dont mix.
I have no idea what came over me but heres hoping it never happens again.
These are whole wheat almond lemon bonbon cookies.
I cannot believe I just said that.
They are pretty easy to do. And completely lend themselves to your creative side.
Ingredients for Cookies
1 stick unsalted butter
1/2 cup powder sugar
1/4 tsp almond extract
1 lemon zested-as finely as possible
1/8 tsp salt
2 tablespoons milk
1 2/3 cup whole wheat flour
Preheat oven to 325
In bowl combine butter and powder sugar on medium speed. Addalmondextract, lemon zest, and salt. Combine.
Add mix and reduce speed to low. Slowly add flour and mix until dough comes together. (about 2 min)
Roll out dough into two logs, about 12 inches long. Then cut 12 one inch pieces from each log. Roll each piece into a dome. Place domes on prepared baking sheet spaced about 1 1/2 inches apart.
Bake until firm, about 25 minutes.
3 cups powder sugar
1/4 cup hot water
1/4 cup light corn syrup
1 tablespoon canola oil
1/2 teaspoon almond extract
(optional) 1 tsp vanilla
In a bowl stir powder sugar, water, corn syrup, oil and extract(s). Stir until smooth.
After you have cooled bonbon cookies on wire rack that has been placed over a parchment lined baking sheet, pour half of the glaze mixture over the bonbons. Let sit at least 15 minutes, then pour remaining glaze.
You can now decorate with my glaze icing or royal icing. (I used my glaze icing)
You can also add color to the glaze if you want a colorful bonbon. (like orange for Halloween or red for Christmas)
These little treat are yummy. They really are.
It took a while for them to grow on me because they are not as sweet as I like, but they do have a really subtle, delicious sweetness that leaves you wanting more.
They dry hard so travel well… I can image these would be a delightful gift for a loved one.
I hope you try some!