- 8 tablespoons (1 stick) unsalted butter, room temperature
- 3 1/2 cups sifted confectioners' sugar
- 3/4 teaspoon pure lemon extract
- Finely grated zest of 1 lemon
- 1/8 teaspoon salt
- 2 tablespoons whole milk
- 1 2/3 cups cake flour (not self-rising)
- 1/4 cup hot water
- 1/4 cup light corn syrup
- 1 tablespoon vegetable oil
- 1 tablespoon cassis
- Royal Icing (http://www.marthastewart.com/283925/royal-icing)
- Make the bonbons: Preheat the oven to 325 degrees. Line a baking sheet with a Silpat baking mat or parchment paper, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1/2 cup confectioners' sugar on medium speed. Add 1/4 teaspoon lemon extract, lemon zest, and salt. Mix to combine.
- Add milk, and reduce mixer speed to low. Slowly add cake flour, and mix until well blended and the dough pulls away from the sides of the bowl.
- Transfer the dough to a clean work surface, and divide in half. Roll each half into a 14-inch-long log. Cut each log into fourteen 1-inch pieces. Roll each piece into a dome. Place domes on prepared baking sheet, spaced 1 1/2 inches apart. If dough becomes too soft to handle, chill for a few minutes.
- Bake bonbons until firm but not golden, 25 to 27 minutes. Transfer bonbons to a wire rack set over a piece of waxed paper to cool.
- Make the glaze: In a small bowl, stir together remaining 3 cups confectioners' sugar, 1/4 cup hot water, corn syrup, oil, and remaining 1/2 teaspoon lemon extract until smooth. Add cassis, and stir until smooth.
- Pour half of the warm glaze over the tops of the bonbons. Let bonbons set, about 15 minutes.
- Repeat Step 7. Wait until glaze is dry, then decorate bonbons with royal icing: Place royal icing in a pastry bag fitted wtih the tip of your choice; pipe icing onto bonbons. Place decorated bonbons on a wire rack to set.
Store bonbons in an airtight container in a single layer for up to 2 days.