Hazelnut-Mocha Bonbon Cookies

Prep Time: 40 Minutes

Cook Time: 10 Minutes

Ready In: 50 Minutes

Servings: 42

I adapted a cookie recipe from a cookbook I received at my bridal shower. The little glazed balls have been a favorite ever since.

Ingredients:

1/2 cup butter, softened

3/4 cup confectioners' sugar

3 teaspoons vanilla extract

2 teaspoons instant espresso powder

1-1/2 cups king arthur unbleached all-purpose flour

1/8 teaspoon salt

42 whole hazelnuts

espresso glaze:

1-1/2 cups confectioners' sugar

3/4 teaspoon instant espresso powder

1-1/2 teaspoons vanilla extract

4 to 5 tablespoons heavy whipping cream

chocolate glaze:

1-1/2 cups confectioners' sugar

2 ounces unsweetened chocolate, melted

2 tablespoons heavy whipping cream

chocolate and gold jimmies

Directions:

1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine vanilla and espresso powder until dissolved. Add to creamed mixture. Combine flour and salt; gradually add to creamed mixture and mix well.
2. Shape a heaping teaspoon of dough around each hazelnut, forming a ball. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until bottoms are browned. Remove to wire racks to cool.
3. For espresso glaze, place confectioners' sugar in a small bowl. Combine the espresso powder and vanilla until dissolved; add to bowl. Stir in enough cream to achieve a dipping consistency; set aside. For chocolate glaze, combine the confectioners' sugar, chocolate and cream.
4. Dip half of the cookies in espresso glaze. Dip remaining cookies in chocolate glaze; allow excess to drip off. Place on waxed paper and sprinkle with jimmies. Let stand until set. Yield: 3-1/2 dozen.

By RecipeOfHealth.com