Believe it or not, this here little blog is going to turn 10 later this year. That means that this blog has been alive a good portion of my life, is as old as my pugs, and has even outlived a few relationships.
At moments, I like to get reflective and think about the good times I've had with the blog. Recipe-wise, one of my (still) all-time favorites is the Famous Bonbon Cookies of 1955-60. I published the recipe on this site on my birthday, a whopping nine years ago (August 26, 2008), and it remains one of the most popular features I've done.
As such, I think it's time to revisit it, don't you?
This was chosen the "official cooky" of 1955-60 according to the Betty Crocker Cooky Book (published in 1963; one of my favorite books ever), and in the book is described thusly:
"candy-like cookies in vogue--women were fascinated by these beautiful and delicious cookies which were baked as cookies, served and eaten as candies. Excitement over Bonbons brought more candy-cookies, Toffee squares and Cream Filberts, for example"
I mean, isn't that just the cutest? These cookies are simple to make but deliver reliably people-pleasing results. I tinted mine a pretty Tiffany blue, but you can choose your adventure when making them.
Here's the recipe; for more info, read the post from 8 years ago. <3
Bonbon Cookies
Created by Mrs. Joseph J. Wallace, Whitehall, Montana
For the Cookies:
- 1/2 c. soft butter
- 3/4 c. sifted confectioners sugar
- 1 Tbsp. vanilla
- food coloring if desired
- 1 1/2 cups all purpose flour
- 1/8 tsp. salt
Possible fillings: chocolate chips, chopped nuts, coconut, cherries...choose your own adventure!
For the Icing:
- Mix 1 cup sifted confectioners' sugar, 2 tbsp cream, 1 tsp vanilla, and food coloring (if desired).
Heat oven to 350. Mix butter, sugar, vanilla and food coloring (if using), thoroughly. Measure flour by dip-level-pour method or by sifting. Blend in flour and salt. If dough is dry, add 1 to 2 Tbsp. cream. Wrap a level Tablespoon of dough around filling.. Place 1" apart on un-greased cookie sheet. Bake 12 to 15 min. Cool; dip tops of cookies in frosting; decorate with another topping if desired. Makes 20-25 cookies.