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1
Preheat the oven to 350 F. Lightly grease 2 baking sheets or cover with parchment paper.
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2
Spread the nuts on an ungreased baking sheet and place in the oven.
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3
Toast for 8 to 10 minutes, shaking occasionally, or until aromatic.
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4
Remove from the oven ad turn onto a terry towel.
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5
Rub off the papery skins and set the nuts aside.
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6
Dont worry if all the skins dont rub off.
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7
In a large bowl with an electric mixer, cream the butter with the sugar and vanilla.
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8
Stir in the flour and salt; mix until the dough is smooth and pliable.
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9
Wrap about 2 teaspoons of dough around each nut, shaping the cookie into a perfect round.
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10
Place on the prepared baking sheets, 2 inches apart.
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11
Bake for 10 to 12 minutes, until light brown.
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12
Cool.
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13
Slide the parchment onto a countertop to cool or remove the cookies and cool on a rack.
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14
For dipping the cookies, chop the white chocolate and place in a small heatproof bowl with 1 teaspoon of the shortening.
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15
Chop the bittersweet chocolate and place in another small heatproof bowl with the remaining 1 teaspoon shortening.
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16
Place the bowls, one at a time, over a saucepan of simmering water until the chocolate is melted.
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17
Stir occasionally.
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18
Dip the cookies halfway in one of the chocolates.
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19
Place on waxed paper to harden.
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20
Dip the second half in the other chocolate.
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21
When the chocolates have hardened, place the cookies into paper bonbon cups.
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22
Store in an airtight tin in a cool place until ready to serve.
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23
Makes about 48 bonbons.
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24
The Great Holiday Baking Book B. Ojakangas
