Lemon Cassis Bon-bons
In bowl on mixer: 1 stick unsalted butter; 1/2 cup powdered sugar; 1/4 tsp. lemon extract (use sparingly!); grated zest of one lemon; 2 Tbs. whole milk.
Add slowly: 1 2/3 cup sifted cake flour; 1/8 tsp. salt.
Should form stiff dough, almost coming away from sides of bowl. Turn out onto counter, form two balls. Roll each ball into a snake and cut into 14 one inch pieces.
Roll each piece into a ball and form rounded dome (flat on bottom, rounded on top, like a bon-bon). Place on lined baking sheet and chill until very firm. Bake in preheated oven at 325 degrees for 25-27 minutes, or until firm, but having no color. (Check after 20 minutes.)
In bowl mix: 3 cups powdered sugar; 1/4 cup hot water; 1/4 cup light Karo syrup (spray measuring cup with cooking spray before pouring the syrup in to make removal easier).
Stir in (don't use a whisk so as to avoid air bubbles): 1 Tbs. vegetable oil; 1 Tbs. cassis (raspberry or sour cherry liquer will work if you can't find cassis...try gourmet shops); 1/2 tsp. lemon extract.
Using a small ladel and a dipping fork (which can be purchased at a cake decorating store), pour glaze over slightly warm cookies. Slide off fork onto drying rack. (Move around some to avoid uneven drying.) Double dip each one, they dry quickly.
Use Royal icing (made with powdered sugar, egg whites and a couple drops of water) to decorate. Use a pastry bag or make one with a very fine hole out of parchment paper, and decorate before totally set.
Get creative with the designs on top, try flowers, spirals, squiggly lines...what ever you like!
Enjoy this gourmet treat!!!
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