Preheat the oven to 325 degrees F. Line a baking sheet with a silpat (a French baking mat) or parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and the sugar until light and fluffy. Add the lemon extract, zest, and salt. Add the milk, and reduce the speed to low. Slowly add the cake flour, and mix until well blended and the dough pulls away from the side of the bowl. Remove the dough to a clean work surface. Divide the dough in half. Roll each half into a log about 14-inches long. Cut each log into 14 (1-inch) pieces. Roll each piece into a rounded dome. Place on prepared baking sheet about 1 1/2-inches apart. If dough becomes too soft to handle, chill until firm. Bake until bonbons are firm but not colored, 25 to 27 minutes. Remove to a rack to cool slightly. While still warm, coat with glaze and let set, about 15 minutes. Repeat with a second coat of glaze. When glaze is set, decorate with royal icing, as desired. Let stand until set. Place on a rack and store overnight in a cool dry place. Store in a shallow airtight container, between parchment paper to prevent sticking.
In a small bowl, combine confectioners' sugar, water, corn syrup, oil, and lemon extract. Stir until smooth. Add cassis; stir to combine. Using a fork, dip each bonbon in the glaze, turning to coat them completely. Place on a wire rack until set, about 30 minutes. Yield: enough for about 30 bonbons
Combine ingredients in the bowl of an electric mixer fitted with the paddle attachment. Beat on low speed until well combined. For a thinner consistency, usually used for flooding, add more water. A thicker consistency is generally used for further embellishing. Mix until icing holds a ribbon-like trail on the surface for 5 seconds when you raise the paddle. Yield: about 1 cup
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