King Arthur Chocolate Bon-bon Drops

Total Time: 27 mins Preparation Time: 20 mins Cook Time: 7 mins

Ingredients

• 12 tablespoons butter, softened
• 1/4 cup dutch process cocoa
• 1 cup confectioners' sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups unbleached all-purpose flour
• 2 cups confectioners' sugar, sifted
• 1/4 cup heavy cream
• 1 tablespoon vanilla extract

Recipe

• 1 place all cookie dough ingredients in bowl of your mixer.
• 2 beat on medium speed until a soft, smooth dough is formed.
• 3 remove from bowl, shape into a 3/4" thick disc.
• 4 wrap well in plastic wrap and chill for 30 minutes, or as long as overnight.
• 5 preheat oven to 350, line two baking sheets with parchment paper.
• 6 shape dough into small balls, about the size of a large gumball (a teaspoon cookie scoop will help).
• 7 bake for 7-10 minutes.
• 8 watch cookies carefully to avoid scorching bottoms.
• 9 remove cookies from oven and allow to cool slightly on pans while you prepare glaze.
• 10 for glaze, blend the sifted confectioners sugar with heavy cream and vanilla.
• 11 glaze will be thick, almost icing consistency.
• 12 using a teaspoon, portion glaze over barely warm cookies.
• 13 you can pipe the glaze from a piping bag or zip-top bag with a corner cut off as well.
• 14 top with chocolate pearls, slivers of maraschino cherry, or chocolate sprinkles. store any leftovers at room temperature for up to a week.