Indulge in a delightful journey of flavors and textures with our curated collection of lemony bonbons. These exquisite confections, also known as lemon crème bonbons, stand as a testament to the perfect harmony between sweet and tangy. Dive into the classic Lemon Bonbon Cookies, where the zest of lemon dances playfully on your palate, intertwined with a chewy and crumbly texture that will have you reaching for more. Embark on a taste adventure with our decadent Lemon Bonbon Truffles, where a velvety chocolate ganache embraces a luscious lemon filling, creating a symphony of flavors that will leave you craving the next bite. For a touch of elegance, immerse yourself in the Lemon Bonbon Tarts, featuring a flaky crust cradling a creamy lemon filling, adorned with delicate meringue kisses. And if you seek a refreshing twist, our Lemon Bonbon Parfait will tantalize your taste buds with layers of lemon sorbet, creamy custard, and crunchy meringue, offering a delightful interplay of textures and flavors. Prepare to be captivated as you explore the vibrant world of lemony bonbons, where each recipe promises a unique and unforgettable culinary experience.
Check out the recipes below so you can choose the best recipe for yourself!
LEMON DROP CANDY COOKIES
These cookies are Fantastic! Crushed lemon drop candies just make these cookies burst with flavor. This recipe makes quite a bit of cookies and half were inhaled by my family by the end of the day. The recipe orginated by a lady named Ann Orton who was trying to duplicate a recipe that she had had at a restaurant in Salt Lake City. I have no idea what the originals tasted like, but these cookies would be hard to beat.
Provided by lisar
Categories Dessert
Time 35m
Yield 4-5 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- In mixing bowl cream sugar, shortening and eggs; add extracts.
- Stir in dry ingredients, lemon zest and crushed lemon drops.
- Roll into 1-inch balls, flatten slightly and bake on parchment-lined baking sheet for 10-12 minutes.
- Note: Cooking spray works well too.
- Let cool slightly on pan 1 to 2 minutes.
- Make a glaze by mixing powdered sugar with lemon juice; then brush lightly over cookie tops. Let cookies cool completely.
Nutrition Facts : Calories 1885.1, Fat 81.8, SaturatedFat 32.4, Cholesterol 182.6, Sodium 1263.5, Carbohydrate 269.1, Fiber 3.4, Sugar 157.1, Protein 17.7
LEMON CREAM BONBONS
I used to save these special treats just for Christmastime. But they're so easy and in such demand with my family that I now keep them on hand all year-round. As pretty as sugarplums, they make lovely gifts, too.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the cream cheese, lemon zest, juice and extract. Gradually beat in confectioners' sugar. Cover and freeze for 2 hours., Using a small ice cream scoop, drop mixture by 1-in. balls onto waxed paper-lined baking sheets. Cover and freeze for 1 hour., Working with a few frozen balls at a time, dip into melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Let stand until set., Spoon melted candy coating into a heavy-duty resealable plastic bag. Cut a small hole in the corner of bag; drizzle coating over candies. Store in the refrigerator. Remove from the refrigerator just before serving.
Nutrition Facts : Calories 105 calories, Fat 7g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 28mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON DROP COOKIES
After we'd visited at her house, my sister sent a "care" package for the trip home. Tucked inside were these delightful cookies. Crushed lemon drop candies and grated lemon peel lend to the refreshing taste. -Pat Zimmerman, Midland, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, cream and zest. Combine the flour, lemon drops, baking powder and salt; gradually add to the creamed mixture and mix well. , Drop by rounded teaspoonfuls 3 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 120 calories, Fat 5g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 97mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON BON BONS
Make and share this Lemon Bon Bons recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 2h15m
Yield 4 dozen
Number Of Ingredients 8
Steps:
- mix butter with sugar till light and fluffy -- add cornstarch and flour, mixing well.refrigerate until easy to handle.about 1-2 hours.
- preheat oven to 350* --
- shape dough into 1" balls.
- Place balls on nuts scattered on waxed paper.
- flatten with bottom of glass .
- put cookies, nut side down on ungreased cookie sheet.
- bake 15 minutes.
- frost with bon bon frosting.
- to prepare BON BON FROSTING:.
- blend sugar, butter and lemon juice.till smooth.if desired, add yellow food coloring.
Nutrition Facts : Calories 900.5, Fat 57.2, SaturatedFat 30.7, Cholesterol 124.5, Sodium 337.1, Carbohydrate 94.1, Fiber 2.6, Sugar 40, Protein 5.9
LEMON DROP COOKIES
Steps:
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
- In a large bowl, beat together the butter and 1 cup powdered sugar with an electric mixer on medium speed. Stir in flour, cornstarch, lemon zest, and vanilla and mix well.
- Form the dough into 3/4-inch balls and place them on the prepared cookie sheet about 1 1/2 inches apart. Flatten them a little with your palm.
- Bake in the preheated oven for 9 to 11 minutes, or until edges are lightly browned. Allow the cookies to rest for 2 minutes and then transfer to a wire rack to cool completely.
- For the icing, whisk together 1 cup powdered sugar, lemon juice, and zest in a separate bowl. If the mixture is too thick, add more lemon juice. If it's too thin, add powdered sugar to thicken.
- Once cookies have cooled, dip the tops in icing and place back on the parchment paper. Give the icing 15 to 30 minutes to set. The cookies will need to set for at least 24 hours.
- The icing to fully dry. But if you're not too worried about the icing being a little wet, feel free to enjoy right away!
Nutrition Facts :
LEMON CASSIS BONBONS
These delicate little cookies may look as if they came from a French bakery, but the recipe -- also featured on Martha Stewart Living TV -- is actually quite simple. After baking, you need only pour the warm cassis glaze over the bonbons; once they're dry, decorate them with easy-to-make Royal Icing.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 dozen
Number Of Ingredients 12
Steps:
- Make the bonbons: Preheat the oven to 325 degrees. Line a baking sheet with a Silpat baking mat or parchment paper, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1/2 cup confectioners' sugar on medium speed. Add 1/4 teaspoon lemon extract, lemon zest, and salt. Mix to combine.
- Add milk, and reduce mixer speed to low. Slowly add cake flour, and mix until well blended and the dough pulls away from the sides of the bowl.
- Transfer the dough to a clean work surface, and divide in half. Roll each half into a 14-inch-long log. Cut each log into fourteen 1-inch pieces. Roll each piece into a dome. Place domes on prepared baking sheet, spaced 1 1/2 inches apart. If dough becomes too soft to handle, chill for a few minutes.
- Bake bonbons until firm but not golden, 25 to 27 minutes. Transfer bonbons to a wire rack set over a piece of waxed paper to cool.
- Make the glaze: In a small bowl, stir together remaining 3 cups confectioners' sugar, 1/4 cup hot water, corn syrup, oil, and remaining 1/2 teaspoon lemon extract until smooth. Add cassis, and stir until smooth.
- Pour half of the warm glaze over the tops of the bonbons. Let bonbons set, about 15 minutes.
- Repeat Step 7. Wait until glaze is dry, then decorate bonbons with royal icing: Place royal icing in a pastry bag fitted wtih the tip of your choice; pipe icing onto bonbons. Place decorated bonbons on a wire rack to set.
Tips:
- Use fresh lemons for the best flavor. If you don't have fresh lemons, you can use 1 tablespoon of bottled lemon juice plus 1/4 teaspoon of lemon zest.
- Make sure the butter and eggs are at room temperature before you start baking. This will help the ingredients blend together more easily.
- Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies until they are just set. The centers should be slightly soft and the edges should be golden brown.
- Let the cookies cool completely on a wire rack before serving.
Conclusion:
These lemon bonbon cookies are a delicious and easy-to-make treat that are perfect for any occasion. They are light and fluffy with a bright lemon flavor. The glaze adds a sweet and tart coating that takes these cookies to the next level. Whether you are looking for a special dessert to serve at a party or just a simple snack to enjoy at home, these lemon bonbon cookies are sure to be a hit.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love