Cindys Xmas Bon Bon Tree Recipes

HOLIDAY CAKE BON BONS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes.
• In large bowl, crumble warm cake; stir in frosting until well blended. Refrigerate 1 to 2 hours or until firm enough to shape.
• Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
• Line another cookie sheet with foil. In 1-quart microwavable bowl, microwave 12 oz candy coating uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second intervals until melted and smooth. Remove one-third of the balls from the freezer. Using 2 forks, dip and roll each ball in coating. Place on foil-covered cookie sheet. Decorate as desired. Refrigerate cake balls about 10 minutes or until coating is set. Melt remaining candy coating in 12-oz batches; dip remaining balls. Serve at room temperature. Store in airtight container.

CINDY'S XMAS BON BON TREE

Steps:

• FUDGE BON BON CANDY DIRECTIONS:.
• Beat Cream cheese at medium speed with an electric mixer until fluffy. Add melted chocolate, beating until smooth. Stir in crumbs and preserves. Cover and refrigerate 2 hours or until firm.
• Shape mixture into 1 inch balls, and place on wax paper-lined baking sheets. Refrigerate 1 hour.
• Place chocolate candy coating in a microwave-safe bowl; microwave at high 3 to 4 minutes, stirring at 1-minute intervals.
• Dip each ball into chocolate coating, letting excess coating drip off. Place balls on wax paper-lined baking sheets. Chill about 10 minutes or until coating hardens.
• Place vanilla candy coating in a microwave-safe bowl; microwave at high 2 minutes, stirring after 1 minute. Spoon coating into a small, heavy-duty zip-top plastic bag; seal. Snip a tiny hole in a one corner of bag, and gently squeeze bag to drizzle coating over balls. Keep balls refrigerated. Yield: 7 dozen bon bon balls.
• Note: If tree will be consumed, refrigerate balls. A light mist caused from moisture condensation will mark the surface of the balls. This will not harm the candy.
• BON BON TREE DIRECTIONS:.
• Brush Chocolate candy coating on foam cone, spreading evenly. To dry, let stand at room temperature or refrigerate.
• Place cone on serving platter. Starting 3/4 inch from base of cone, insert wooden picks in a row around cone one at a time, place bon bon candy onto wooden pick. Continue around base of cone and up the cone trying to place bon bons as close as possible to each other until cone is full.
• Insert a wooden pick in top of cone. Brush chocolate coating on back side of a sugar cookie star. Gently place a cookie against wooden pick, and press another sugar cookie star (the same size) against wooden pick and cookie. Gently press together until coating hardens.
• SUGAR COOKIE STAR DIRECTIONS:.
• Roll dough to 1/8 inch thickness on a well floured surface, cut with star shaped cutters dipped in flour, and place on greased baking sheets.
• Bake at 350 degrees for 7 minutes or until lightly browned. Cool on pans 1 minutes; remove cookies to wire rack to cool completely.
• Dip cookies in chocolate or vanilla coating, or drizzle cookies with coatings:.
• Yield about 5 dozen -- place leftover cookies around bottom of bon bon tree -- .

BOOZY BON BONS

Steps:

• Put cookies into a large ziplock bag and crush with a rolling pin or put into a food processor until you have very fine crumbs.
• Mix the 1 cup powdered sugar, cocoa powder and walnuts thoroughly. Add to the cookie crumbs in a large bowl and mix together.
• Add the corn syrup and whiskey and stir to combine. If mixture seems dry, add more whiskey, about a tablespoon at a time, up to 1/4 cup more. Do not add any more than this or the mixture will be too wet.
• Let mixture stand for 20 minutes.
• Roll into 1" balls, then roll in powdered sugar and place on waxed paper. Let dry 30 minutes.
• Store in airtight container 2-3 weeks to ripen before eating.

BON BON COOKIES

Steps:

• Heat oven to 350 degrees. Mix powdered sugar, margarine, vanilla and food coloring. Work in flour and salt until dough holds together. (If dough is dry, mix in 1 to 2 tablespoons milk).
• For each cookie, shape dough by tablespoonful around date, nut, chocolate chips or cherry to form ball. Place about 1 inch apart on ungreased cookie sheet. Bake until set but not brown, 12 to 15 minutes; cool.
• Dip tops of cookies into glaze. Decorate with coconut, nuts, colored sugar, chocolate chips or chocolate shot, if desired.
• Glaze: beat 1 cup powdered sugar, 1 tablespoon plus 1 1/2 teaspoons milk and 1 teaspoon vanilla until smooth and of desired consistency. Tint parts of glaze with different food colors if desired.
• Chocolate glaze: beat 1 cup powdered sugar, 2 tablespoons milk, 1 ounce melted unsweetened chocolate (cool) and 1 teaspoon vanilla until smooth and of desired consistency.
• Chocolate bonbon cookies: omit food color. Stir 1 ounce melted unsweetened chocolate (cool) into margarine mixture.