BonBonerie Cut-Out Cookie Recipe

I got this recipe years ago when I took a class at Williams Sonoma from Richard Prince, the pastry chef at the BonBonerie in O'Bryonville. I make these cookies for just about every holiday you can think of. There is a photo gallery of decorated cookies on the BonBonerie website that I refer to all the time. You will need a Kitchen Aid mixer and a kitchen scale for these recipes.

Butter Cookies for Cutouts
from Richard Prince, Pastry Chef at the BonBonerie

Cream 3 minutes:
1 lb unsalted butter
1 lb sugar

Beat in:
2 large eggs
2 tsp pure vanilla

Sift and add one cup at a time:
1 tsp baking powder
1 tsp kosher salt
1lb 8oz. all purpose flour

Do not overmix dough.

Note: This recipe requires a stand mixer (5 qt Kitchen Aid).

This dough can be rolled out immediately, cut and baked. Or you may find it easier to chill the dough before rolling. Roll to thickness of 1/8 in. to 3/16 in.

Bake at 350F for 12-15 minutes. Bottom of cookie should be lightly browned.


Milk Fondant Icing

Bring to boil:
½ cup whole milk
1 tbsp butter
1 tbsp light Karo corn syrup

(It is convenient to microwave this mixture right in a glass measuring cup.)

Add to:
1lb 4oz powdered sugar (sifted)

Mix smooth with hand whisk. Do not overbeat, you don’t want a lot of air bubbles in icing.

Flavor with:
4-5 drops of lemon oil (optional)

Note: Dip baked cookies in icing to coat the top. Dipped cookies will dry to touch in 1-2 hours. Allow 6-8 hours or overnight to set completely.


Decorating Buttercream
(for piping details)

Cream until smooth:
6oz butter (room temperature)
1lb powdered sugar
¼ tsp kosher salt
1 tsp pure vanilla

Add:
1 tbsp evaporated milk (you may need more)

Beat briefly until light and smooth.

After piping on dipped cookies, this icing should set 6-8 hours or overnight. This icing does not dry hard but will “crust” so cookies can be handled.

Do not refrigerate cookies decorated with this icing but do serve them within 4-5 days.