Bon Bon Cookies

Five ingredients. That’s all it takes to make these little showstoppers. Cream cheese and butter get blended with flour into a tender, flaky dough that practically melts on contact with your tongue.

The dough gets rolled out on a surface dusted with powdered sugar instead of flour, which means it absorbs sweetness as you work it. Cut into small rectangles, each one gets a walnut half tucked inside, then rolled up, pinched shut, and baked seam-side down until lightly golden.

A final dusting of powdered sugar when they come out of the oven turns them into something that looks like it came from a European pastry shop. They’re the kind of cookie that disappears from the holiday platter first.

Chef Tips

• Chill the dough well before rolling. Cream cheese dough is soft and sticky at room temperature.
• Roll on powdered sugar, not flour. The sugar sweetens the dough from the outside in and prevents sticking.
• Pinch the seams tightly. Any gaps will open during baking and the walnut will try to escape.
• Dust with powdered sugar while the cookies are still slightly warm. The sugar sticks better to a warm surface.