Recipe courtesy of Martha Stewart
2 hr 17 min
50 min
28 cookies


Cassis Glaze:
Royal Icing:


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.

Cassis Glaze:

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

Royal Icing:

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



Meringues with Cassis and Raspberries

Recipe courtesy of Ina Garten

Lemon Curd

Recipe courtesy of Ina Garten

Kyle's Lemon Pound Cake With Reba's Royal Glaze

Recipe courtesy of Trisha Yearwood

Lemon Cake

Recipe courtesy of Chamisa Weinmeister

Lemon and Oregano Chicken

Recipe courtesy of Nancy Fuller

Bacon-Wrapped Brussels Sprouts with Creamy Lemon Dip

Recipe courtesy of Food Network Kitchen

Magic Lemon Meringue Pie

Recipe courtesy of Trisha Yearwood

Spicy Lemon Garlic Shrimp

Recipe courtesy of Ree Drummond

Carrot Fries with Lemon-Mint Dip

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking