Bon Bons With Chocolate Kisses: A Fun Little Recipe

I am certain I am not the only woman that has heard two phrases put together, in some form of connotation, to make a joke– those two phrases being: Stay-At-Home Moms and Bon Bons.  It’s a widely known stereotype that women that stay at home sit around all day, eating Bon Bons.  In truth, as I was taking pictures for this post, I had thoughts of staging my family room with all sorts of chaotic pandemonium: laundry strewn about, toys chucked across the room,  foodstuffs left on side tables with possibly spilled milk dribbling off the side, kids wrestling and crying, with me sitting at the center of it all, mid-bite, engrossed by Pride and Prejudice (the 6-hour BBC Classic).  Oh, Mr. Darcy!

We all know the truth: Women work hard, no matter at home or at the office.  There are plenty on either side that will tell you that one or the other is harder, but I say, “Solidarity, my sisters! Motherhood is freaking hard work.  But, oh, so worth it in the end!”  So raise a glass to the heavens and a Bon Bon to your lips, because, I’m serious, once you’ve tried one, you’ll understand why someone would consider sitting around all day eating them!

BON BONS

 INGREDIENTS

Over the Christmas holiday, a friend brought us a plate of an assortment of goodies.  As I looked through the various treats, my eyes landed on what I thought was my version of Bon Bon– a Hershey’s Kiss enveloped in a flaky, tender almond cookie.  My mouth started watering as my fingers plucked the bite-size goodness from the plate.  Anticipation roared through me, since it had been years since I’d made them.  I could taste it before I took a bite!

But, wait… something’s not right!  That’s not the rich, creamy chocolate center of my Bon Bon!  That’s… what is that?… is that?… CHERRY?!  It was too much, too startling, too different from the taste I was expecting– I spit it out, wiping feverishly at my tongue.  It was definitely not what I expected.  And then, because I love sugar, I changed my mind’s expectations from chocolate to fruit, and popped the rest in my mouth with a promise to make myself an entire batch as soon as I could.

That day is today, my friends!  Here’s what you’ll need:

• 3/4 C. Shortening
• 1/2 C. Granulated Sugar
• 1 Egg
• 2 tsp. Vanilla Extract
• 1/2 tsp. Almond Extract
• 1 3/4 C. All-Purpose Flour
• 1/2 tsp. Baking Powder
• 1/2 C. Almonds, finely chopped
• 36-48 Hershey’s Kisses

INSTRUCTIONS

Preheat your oven to 350 degrees.

Begin by removing the foil wrapper from your Kisses.  Set aside.

In a large mixing bowl or stand mixer, cream together your shortening and granulated sugar.

Tip: I usually beat mine for about 2 minutes on medium speed.  The more that you incorporate the sugar into the shortening, the smoother the texture of your Bon Bon.

Next, add your egg.  Mix well.  Looking at the consistency of my sugar mixture, you can see that it was beat until fluffy, giving it a light, creamy color. Once your egg is mixed in, add your Vanilla and Almond Extracts.  Again, mix well.

You’ll need to chop your almonds very fine, almost to a powder.  The almonds add a subtle texture and flavor to the cookie that is very pleasing, but you do not want actual chunks.  You can still see small slivers and tiny chunks, but it is mostly very, very fine.  If you can mirror this consistency, I would recommend it.  Stir into your sugar mixture until mixed.

Sift together your all-purpose flour, baking powder, and salt.  Slowly, stir and mix into your sugar mixture until it forms into a nice ball, perfect for shaping.

Now comes the fun part!

SHAPING YOUR BON BONS

Using the same Tablespoon cookie scoop form from my Lemon and Peanut Butter Oreo Truffles, scoop some batter from your bowl.

Take a Hershey’s Kiss and press it into your dough.  It doesn’t really matter, but I love piercing the tip of the Kiss into the dough– it just feels right, you know.

Form your dough to encircle the Kiss.

Roll it around between your palms,

Shaping it into a beautiful little ball of sweetness.  Place on a greased or parchment lined cookie sheet, 2″ apart.  These do not “melt” like, say, a Chocolate Chip Cookie, so they don’t need to be too far apart, just enough for air to circulate around them.  I can usually fit 20 on one pan.

Bake at 350 degrees for 12 minutes.  They will turn only slightly golden, but not much.  Do not overcook them by waiting for them to have the same golden underside as a more traditional cookie.

Allow them to cool on the pan for approximately 5 minutes.  Remove them to a wire cooling rack, allowing them to cool completely.  Store in an air tight container.

Be Warned:  These are incredibly addicting.  Especially when you allow them to cool for about 15 minutes, and then take a bite while they’re still warm and fresh.

The flaky almond cookie will melt in your mouth, sure, but the Kiss inside, warm and enticing, will glide over your tastebuds, straight to your glad heart.  Well, stomach, but you get what I mean, right?!

BON BON RECIPE

What do you think, would you eat these all day?  Do you blame {them} for using Bon Bons as the joking go-to indulgence for all Stay-At-Home Moms?  Try them and comment your opinion!

OTHER DECADENT INDULGENCES TO SAMPLE

• Dark Chocolate Covered Bon Bons
• Homemade Snickers Bars
• Kit Kat Brownies
• Secret Ingredient Chocolate Cake

Go ahead– Sit back, prop your feet, and lose yourself in a show with a Bon Bon or two!  Or 48…

~Steph