Chocolate Filled Bon-Bons

6

"Sugar type cookie filled with a chocolate kiss."

Ingredients

servings 183 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 183 kcal
  • 9%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 19.4g
  • 6%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 70 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Using a mixer, cream shortening and sugars until fluffy. Add egg and extracts and beat well.
  3. Add flour, baking powder, salt, nuts and mix well.
  4. Form into 1 inch balls. Press each ball around a kiss so kiss is completely covered (like a chocolate covered cherry).
  5. Bake 12 minutes on ungreased cookie sheet (do not overbake). Cool on wire rack. Frost or decorate as desired.

Reviews

6
  1. 6 Ratings

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Most helpful

This recipe was alright. I didn't have any problems with it except that it took awhile to cover the chocolate with the dough. However, the cookies didn't taste very chocolatey (and they were m...

Most helpful critical

Once again, these cookies were good, but not sweet enough, in my estimation. They were enjoyable, but not fabulous.

This recipe was alright. I didn't have any problems with it except that it took awhile to cover the chocolate with the dough. However, the cookies didn't taste very chocolatey (and they were m...

Wow! Definitely worth the effort. These are now my favorite Christmas cookies!!! The almond extract makes these taste gourmet!

I was so happy to find this recipie! I had had these cookies before, but couldn't find the recipie. These cookies are great--you'll want to make a double batch! You can also decorate them with...

I have been making these for more years than I want to admit, originally found the recipe in a magazine. I quit using shortening many many years ago and use butter instead. I always frost them...

Once again, these cookies were good, but not sweet enough, in my estimation. They were enjoyable, but not fabulous.

I love this recipe. I have been using it for years. Yes, it is a little tricky to wrap the dough around the kiss. I find it easier to break off the top point of the kiss. The cookie looks plain ...