Louises Christmas Bonbons Recipes

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.

Steps:

• In large bowl, combine margarine, confectioners' sugar, condensed milk, coconut, chopped walnuts and vanilla. Stir well. Cover and chill in the refrigerator for 2 hours, or until mixture has thickened enough to roll into balls. Roll the mixture into 1-inch balls and place close together, but not touching, on cookie sheets. Freeze until hard.
• While bonbons are freezing, line a cookie sheet or flat surface with waxed paper. Combine chocolate chips and shortening in the top of a double boiler, over, not in, simmering water. Stir until melted. Using a toothpick or a fork, dip each bonbon in the melted chocolate. Place on waxed paper to dry. When chocolate has hardened, store bonbons in plastic bag in the freezer.

Steps:

• In a large bowl, combine confectioners' sugar, pecans, milk and butter. Roll into 1-in. balls. Place on waxed paper-lined baking sheets. Cover and refrigerate overnight., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. (If balls are too soft to dip, freezer until firm, 3-5 minutes.)

Steps:

• Preheat oven to 350°.
• Using an electric mixer on medium speed, cream 1/2 cup of the butter and 1/2 cup of the sugar.
• Add vanilla. Add flour gradually, mixing well.
• Spread in lightly greased 9x13x2 inch baking pan.
• Bake at 350° for about 15-20 minutes, or until cookie base is golden.
• Remove from oven.
• Using the mixer set to medium speed, mix almond paste, remaining 1/4 cup butter, remaining 1/4 cup sugar and the eggs.
• Spread over cookie base.
• Arrange cherries on batter with six across and eight down (48) Do not press cherries into batter.
• Bake at 350° for 20-25 minutes or until done. The cookie should feel firm when pressed lightly with fingers.
• Remove to rack and let cool.
• Meanwhile, combine all glaze ingredients and blend until smooth.
• Drizzle chocolate over cooked bonbon mixture. When glaze is set, cut into 48 pieces.

Steps:

• For the Filling: Melt the margarine. In a large bowl, put in melted margarine (cooled a bit), add the condensed milk, sugar, salt, coconut and nuts. Stir well and rull into balls. Place on cookie sheets and freeze in freezer.
• For the Chocolate Coating: Take out frozen bonbons and using toothpicks dip each individually in melted chocolate.Place on wax paper to cool. After cooling put back in container and store in freezer.
• Hint: If bonbons are getting mushy before dipping in chocolate, refreeze. Sometimes it's better to do a few at a time. Take your time doing this.