C'est Bon: The Famous Bonbon Cookies of 1955-1960

1955-1960 was certainly an eventful series of years. Sputnik I was launched; Alaska and Hawaii were proclaimed the 49th and 50th states; Truman Capote published the novella Breakfast at Tiffany's, which would later be made into a film by the same name.

And during these years, there was one cookie that spoke to the times more than any other: the Bonbon Cookie. At least that's what Betty Crocker says. And other than the fact that she's not actually...well, real, she's never led us astray. According to her Cooky Book (1963), the treats are described as being real trailblazers on the cookie frontier:

"candy-like cookies in vogue--women were fascinated by these beautiful and delicious cookies which were baked as cookies, served and eaten as candies. Excitement over Bonbons brought more candy-cookies, Toffee squares and Cream Filberts, for example"

And if that doesn't pique your interest, the photos in the book will (above)--in pastel tones worthy of Marie Antoinette's court, these are without a doubt cookies for ladies, a pinkies-out affair. We had to make them. Turns out, they're amazingly easy--and rather delicious.

 

A few notes:

• They are rather on the sweet side--so for those who like a less-sweet cookie, you might want to leave off the frosting, or opt for a more savory filling for the cookies, such as chopped nuts or unsweetened coconut; we used chocolate chips, but then again we're not scared of sweet cookies.
• In keeping with the spirit of this dainty cookie and the era from which it harkens, we elected to make ours Tiffany Blue, garnishing them with white sugar pellets in white to offer the same color palette as that iconic box with its white bow. We found that adding a drop or so of green with two or three drops of blue food coloring reached the signature tone nicely.
• To attain the desired round Bonbon shape, we used a small ice cream scoop to spoon out our dough; while in the scoop we inserted 2-3 chocolate chips, pressed them down, and then reformed the dough over it to secure the filling.
  

Here's the recipe:

Bonbon Cookies

Created by Mrs. Joseph J. Wallace, Whitehall, Montana

For the Cookies:

• 1/2 c. soft butter 
  
• 3/4 c. sifted confectioners sugar 
  
• 1 Tbsp. vanilla
  
• food coloring if desired 
  
• 1 1/2 cups all purpose flour 
  
• 1/8 tsp. salt

Possible fillings: chocolate chips, chopped nuts, coconut, cherries...choose your own adventure!

For the Icing:

• Mix 1 cup sifted confectioners' sugar, 2 tbsp cream, 1 tsp vanilla, and food coloring (if desired).

Heat oven to 350. Mix butter, sugar, vanilla and food coloring (if using), thoroughly. Measure flour by dip-level-pour method or by sifting. Blend in flour and salt. If dough is dry, add 1 to 2 Tbsp. cream. Wrap a level Tablespoon of dough around filling.. Place 1" apart on un-greased cookie sheet. Bake 12 to 15 min. Cool; dip tops of cookies in frosting; decorate with another topping if desired. Makes 20-25 cookies.

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Comments

[Yvonne]

"1/2 c. soft butter" - May I know what does "c." mean? When translated to grammes, may I know how many grammes would that be? Thank you!

[Yvonne]

"1/2 c. soft butter" - May I know what does "c." mean? When translated to grammes, may I know how many grammes would that be? Thank you!

[Mary Jo]

Yvonne, the "c." stands for cup. A 1/2 cup of butter is one stick. Don't have a clue as to how many grams that would be... :-)

[ivy4010]

can i use splenda? is there a way to tone down the sweetness? i'm thinking of baking these as a gift to co workers at an event.

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[courtney]

Love the old cookie recipes! This is a great one, easy too! Thanks for sharing!
Loving the Tiffany blue too!!! :)

[Linda H]

1/2 cup = 1/4 pound = 113.4 grams