Buttercream Bonbons

I got this recipe from the land o'lakes website many years ago, and they have been part of my annual christmas baking for many, many years now. i really love these for many reasons. first, they're very tasty. also, they are simple to make as candy goes. the key to dipping them in the chocolate is being sure the bonbon candies are fully chilled (or they'll start to melt in the hot chocolate, making it difficult to retain their shape). but it's also quite a versatile recipe. i've replaced the standard vanilla extract with other flavors to come up with different flavored bon bons. if you want, you can even add finely chopped nuts. the possiblities are endless. cooking time is actually the minimum necessary chilling time.

Steps

Combine butter and cream cheese in a large bowl.

Beat at medium speed until smooth.

Add vanilla.

Continue beating until well mixed.

Reduce speed to low.

While beating at low speed , gradually add powdered sugar until well mixed.

Shape rounded teaspoonfuls of dough into 1-inch balls.

Place on waxed paper-lined baking sheets.

Cover loosely.

Refrigerate until firm.

Melt chocolate chips and shortening in a 1-quart saucepan over low heat , stirring constantly , until smooth.

Insert a toothpick into a buttercream bon bon.

Holding the toohpick , dip the bon bon into the melted chocolate.

Let excess chocolate drip back into saucepan.

Place chocolate-covered bon bon on a waxed paper-lined baking sheet , and remove the toothpick.

Repeat until all the bon bons are coated with melted chocolate.

Place the sheet of bon bons in the refrigerate at least 30 minutes or until the chocolate is firm.

Place bon bons in an air-tight container , with a sheet of waxed paper between the layer.

Ingredients

butter, cream cheese, vanilla extract, powdered sugar, semi-sweet chocolate chips, shortening