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These wonderful candy-like cookies  came from my 1960's Betty Crocker cookbook. The photo is from the Betty Crocker website. Some people will call these candy - but candy or cookie they are a wonderful! These cookies have always been a favorite of mine.

Check out more of Linda's favorite Cookie Recipes and Secrets To Making Perfect Cookies.

Bon Bon Cookies

1/2 cup butter, room temperature
3/4 cup sifted powdered sugar (confectioners) sugar
1 teaspoon pure vanilla extract
Food coloring, if desired
1 1/2 cup all-purpose flour
1/8 teaspoon salt
1 to 2 tablespoons cream (optional)
Fillings (see recipe below)
Bon Bon Icing (see recipe below)
Toppings (chopped nuts, coconut, colored sugar)

Preheat oven to 350 degrees F.

In a large bowl, mix together butter, sugar, vanilla extract, and food coloring thoroughly. Measure flour by dipping method or by sifting. Blend in flour and salt. If dough is too dry, add 1 to 2 tablespoons. cream.

For each cookie, wrap 1 level tablespoonful of dough around a filling suggested above. Bake 1-inch apart on ungreased baking sheet approximately 12 to 15 min or until set but not brown. Remove from oven and let cool. When the cookies are cook, dip tops of cookies in the Bon Bon Icings. Decorate each cookie with one of the toppings suggested above.

Variations:

• Chocolate Bonbons: Make Bonbon Cookies except blend in 1 square (1-ounce)unsweetened chocolate, melted.
   
• Penuche Bonbons: Make Bonbon Cookies except use 1/2 cup firmly-packed brown sugar in place of confectioner’s sugar.

Makes about 24 cookies.
 

Fillings:
Candied or maraschino cherries
Pitted dates
Nuts
Chocolate Pieces

Bon Bon Icing:
Mix 1 cup sifted powdered (confectioners) sugar
2 1/2 tablespoons cream
1 teaspoon pure vanilla extract
Red, green, or yellow food coloring, if desired.

Variation:

Chocolate Bonbon Icing - Make Bonbon Icing except add 1 sq. unsweetened chocolate (1 oz.), melted, and use 3 tbsp. cream.