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Hazelnut Bonbon Cookies

Take hazelnuts to a whole new level. Wrap them up in cookie dough, dip in chocolate and finish with sprinkles or colored sugar. —Nancy Mueller, Menomonee Falls, Wisconsin
  • Total Time
    Prep: 30 min. Bake: 10 min./batch + cooling
  • Makes
    3-1/2 dozen

Ingredients

  • 2 teaspoons instant espresso powder
  • 2 teaspoons hot water
  • 1/2 cup butter, softened
  • 3/4 cup confectioners' sugar
  • 1/8 teaspoon salt
  • 3 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 42 whole hazelnuts
  • GLAZE:
  • 3 ounces semisweet chocolate, chopped
  • 2 tablespoons plus 1-1/2 teaspoons butter
  • 1 tablespoon confectioners' sugar
  • Chocolate and gold jimmies

Directions

  • In a small bowl, dissolve espresso powder in hot water; cool. Preheat oven to 350°. In a large bowl, cream butter, confectioners' sugar and salt until light and fluffy. Beat in vanilla and espresso mixture. Gradually beat in flour.
  • Wrap 1 heaping teaspoon dough around each hazelnut to cover completely. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until bottoms are golden brown. Remove to wire racks to cool completely.
  • For glaze, in a microwave, melt chocolate and butter; stir until smooth. Whisk in confectioners' sugar until blended. Dip tops of cookies in glaze; allow excess to drip off. Place on waxed paper; sprinkle with jimmies and let stand until set.

  • Freeze option: Freeze unglazed cookies, layered between waxed paper, in freezer containers. To use, thaw cookies in covered containers. Dip in glaze as directed.
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