Recipe: Lemon Bonbons (cookies, no eggs, using cornstarch and pecans, 1950's)
Desserts - Cookies, Brownies, BarsLEMON BONBONS
1 cup butter (2 sticks), softened
1/3 cup powdered sugar
1 cup all-purpose flour
3/4 cup cornstarch
1/2 cup finely chopped pecans
Lemon Frosting (recipe follows)
Cream butter and sugar until light. Add flour and cornstarch; blend well. Chill for several hours.
WHEN READY TO BAKE:
Scatter the nuts on a piece of wax paper; set aside. Shape dough into 1-inch balls and place on the nuts. Flatten each ball with the bottom of a glass dipped in flour. With spatula, place cookies, nut side up, on an ungreased cookie sheet.
Bake in a 350 degree F oven about 15 minutes. Cool.
When cooled, frost tops of cookies with Lemon Frosting.
LEMON FROSTING
1 cup powdered sugar
1 teaspoon butter, softened
Juice from half a lemon
Blend the sugar, butter and lemon juice together until smooth
Makes about 4 dozen cookies
From: Alice's Recipe Collection, 1950's-70's at Recipelink.com (about the collection)
1 cup butter (2 sticks), softened
1/3 cup powdered sugar
1 cup all-purpose flour
3/4 cup cornstarch
1/2 cup finely chopped pecans
Lemon Frosting (recipe follows)
Cream butter and sugar until light. Add flour and cornstarch; blend well. Chill for several hours.
WHEN READY TO BAKE:
Scatter the nuts on a piece of wax paper; set aside. Shape dough into 1-inch balls and place on the nuts. Flatten each ball with the bottom of a glass dipped in flour. With spatula, place cookies, nut side up, on an ungreased cookie sheet.
Bake in a 350 degree F oven about 15 minutes. Cool.
When cooled, frost tops of cookies with Lemon Frosting.
LEMON FROSTING
1 cup powdered sugar
1 teaspoon butter, softened
Juice from half a lemon
Blend the sugar, butter and lemon juice together until smooth
Makes about 4 dozen cookies
From: Alice's Recipe Collection, 1950's-70's at Recipelink.com (about the collection)
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