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Butter Cookie Recipes

Page 5: Nutty Bonbon Pops

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Nutty Bonbon Pops

Similar to a buttery buckeye or rum ball (without the rum), these people-pleasing pops are a fun little bite-sized treat. Gift tip: Just one of these sweet little treats makes a nice gift when wrapped individually in a cellophane bag. If you’re bringing them to a party as a hostess gift, arrange them on a plate. Chances are, they won’t make it until the end of the party. Recipe yields about 50 1-inch pops.

Ingredients

• 1 cup (2 sticks) butter, softened
• 1-1/2 cups smooth cashew butter*
• 1-1/2 teaspoons pure vanilla extract
• 1/2 teaspoon fine grain sea salt
• 4 cups confectioners’ sugar, sifted
• 1 pound (16 ounces) semi-sweet chocolate,** chopped or chips
• Chopped nuts, cocoa nibs or sprinkles for garnish
• Equipment: pretzel, wooden popsicle or lollipop sticks (optional)

*Any nut butter may be substituted; try almond, hazelnut or peanut butter.
**Bittersweet, milk or white chocolate may be substituted.

Preparation

1. In large bowl, combine butters, vanilla and salt using electric mixer. Add sifted confectioners’ sugar one cup at a time, whipping to fully incorporate. Dough will be fluffy but firm; chill briefly if sticky.
2. Shape dough into 1-inch balls. Insert pretzel or stick three-fourths of the way into each ball; place on parchment-lined baking sheets; refrigerate at least one hour or overnight.
3. Place chocolate in small microwave-safe bowl. Microwave 30 seconds on high, stir and continue to microwave in 10- to 20-second intervals, stirring after each until chocolate is melted and smooth.
4. Dip pops in melted chocolate up to the stick, allowing excess chocolate to drip off; sprinkle or dip bottom of pop in garnishes and return to parchment-lined baking sheet to allow chocolate to set or refrigerate pops briefly. Store pops in airtight container at room temperature for up to 1 week.

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Recipes courtesy WMMB. All other material