Cherry Bonbon Cookies Recipe
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/8 teaspoon salt
24 maraschino cherries
GLAZE:
1 cup confectioners' sugar
1 tablespoon butter, melted
2 tablespoons maraschino cherry juice
Additional confectioners' sugar
Directions
In a large bowl, cream butter and sugar until light and fluffy. Add milk and vanilla. Combine the flour and salt; gradually add to the creamed mixture.
Divide dough into 24 portions; shape each portion around a cherry, forming a ball. Place on ungreased baking sheets. Bake at 350° for 18-20 minutes or until lightly browned. Remove to wire racks to cool.
For glaze, combine the sugar, butter and cherry juice until smooth. Drizzle over cookies. Dust with confectioners' sugar. Yield: 2 dozen.
Meriweather said:Cherry Bonbon Cookies Recipe
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/8 teaspoon salt
24 maraschino cherries
GLAZE:
1 cup confectioners' sugar
1 tablespoon butter, melted
2 tablespoons maraschino cherry juice
Additional confectioners' sugar
Directions
In a large bowl, cream butter and sugar until light and fluffy. Add milk and vanilla. Combine the flour and salt; gradually add to the creamed mixture.
Divide dough into 24 portions; shape each portion around a cherry, forming a ball. Place on ungreased baking sheets. Bake at 350° for 18-20 minutes or until lightly browned. Remove to wire racks to cool.
For glaze, combine the sugar, butter and cherry juice until smooth. Drizzle over cookies. Dust with confectioners' sugar. Yield: 2 dozen.
crashbb said:We call them Cherry Bombs - here's our version (we often skip the chocolate chip).
INGREDIENTS
1 cup maraschino cherries
1 cup butter
1/2 cup icing sugar
1 tsp vanilla
2 cups flour
Heat oven to 400C.
Drain cherries. Using the bit where the stem was, stick one chocolate chip into each cherry.
Cream butter and icing sugar. Add vanilla and blend well. Add flour and blend thoroughly (knead if necessary to mix).
Take a teaspoonful of dough and flatten it in palm. Wrap around cherry and seal. The heat from your hand will make the dough malleable (if it gets too warm, stick in fridge for a bit).
Put on cookie sheet and bake until beige (the recipe gives no actual cookie time - I *think* it may be about 10 minutes, but I really don't remember).
You can drizzle with icing if you'd like. You can also stuff with dates or walnuts instead of cherries (and colour code your icing).
We make a chocolate version with chocolate frosting:
http://tastykitchen.com/recipes/desserts/chocolate-covered-cherry-cookies/
They are simply delicious. Now I want some for breakfast!
Cherry Bonbon Cookies Recipe
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/8 teaspoon salt
24 maraschino cherries
GLAZE:
1 cup confectioners' sugar
1 tablespoon butter, melted
2 tablespoons maraschino cherry juice
Additional confectioners' sugar
Directions
In a large bowl, cream butter and sugar until light and fluffy. Add milk and vanilla. Combine the flour and salt; gradually add to the creamed mixture.
Divide dough into 24 portions; shape each portion around a cherry, forming a ball. Place on ungreased baking sheets. Bake at 350° for 18-20 minutes or until lightly browned. Remove to wire racks to cool.
For glaze, combine the sugar, butter and cherry juice until smooth. Drizzle over cookies. Dust with confectioners' sugar. Yield: 2 dozen.
We make a chocolate version with chocolate frosting:
http://tastykitchen.com/recipes/desserts/chocolate-covered-cherry-cookies/
They are simply delicious. Now I want some for breakfast!
We call them Cherry Bombs - here's our version (we often skip the chocolate chip).
INGREDIENTS
1 cup maraschino cherries
1 cup butter
1/2 cup icing sugar
1 tsp vanilla
2 cups flour
Heat oven to 400C.
Drain cherries. Using the bit where the stem was, stick one chocolate chip into each cherry.
Cream butter and icing sugar. Add vanilla and blend well. Add flour and blend thoroughly (knead if necessary to mix).
Take a teaspoonful of dough and flatten it in palm. Wrap around cherry and seal. The heat from your hand will make the dough malleable (if it gets too warm, stick in fridge for a bit).
Put on cookie sheet and bake until beige (the recipe gives no actual cookie time - I *think* it may be about 10 minutes, but I really don't remember).
You can drizzle with icing if you'd like. You can also stuff with dates or walnuts instead of cherries (and colour code your icing).
We make a chocolate version with chocolate frosting:
http://tastykitchen.com/recipes/desserts/chocolate-covered-cherry-cookies/
They are simply delicious. Now I want some for breakfast!
Cherry Bonbon Cookies Recipe
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/8 teaspoon salt
24 maraschino cherries
GLAZE:
1 cup confectioners' sugar
1 tablespoon butter, melted
2 tablespoons maraschino cherry juice
Additional confectioners' sugar
Directions
In a large bowl, cream butter and sugar until light and fluffy. Add milk and vanilla. Combine the flour and salt; gradually add to the creamed mixture.
Divide dough into 24 portions; shape each portion around a cherry, forming a ball. Place on ungreased baking sheets. Bake at 350° for 18-20 minutes or until lightly browned. Remove to wire racks to cool.
For glaze, combine the sugar, butter and cherry juice until smooth. Drizzle over cookies. Dust with confectioners' sugar. Yield: 2 dozen.
I'm totally making these today! Thanks for posting about them!
I'm also making white chocolate cherry almond shortbread cookies and also cranberry bliss bars today!