Cherry Bonbon Cookies

"These cookies have become a Christmas tradition in our family. They are easy to make ahead and freeze--just let them thaw THEN roll them in the powdered sugar. The cookies look like a typical tea cookie but there is always a surprise when you bite into it and discover the yummy cherry center. You will want to make a double batch."
 
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photo by Jadelabyrinth photo by Jadelabyrinth
photo by Jadelabyrinth
Ready In:
50mins
Ingredients:
8
Yields:
24 cookies
Serves:
12
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ingredients

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directions

  • Drain the cherries and place on paper towels to dry.
  • Beat butter until creamy.
  • Gradually add 3/4 cup powdered sugar, beating well.
  • Stir in flour, salt, milk and vanilla.
  • Shape into 24 balls. Press each ball around a cherry, covering completely.
  • Place on ungreased cooke sheets.
  • Bake at 350 degrees for 18-20 minutes. Transfer to a wire rack to cool completely.
  • Roll each cookie in powdered sugar to coat.

Questions & Replies

  1. Is there a recipe for the cherry bonbon cookies icing drizzle
     
  2. Can these be made in advance and frozen to be used later?
     
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Reviews

  1. These turned out great! The store I shop only had jumbo maraschino cherries so I cut them in half and only used 12 cherries. The dough itself came together so easy and was just the right amount for 24 cookies. I baked them on parchment paper at 325 degrees for 18 minutes. I put the dough together first and then chilled it while cutting cherries and parchment paper, I was a little worried that they would spreading and leave a lump of cherry in the center, but they only spread a little. You would never guess there are cherries in them. Rather than roll them in powdered sugar, I drizzled Recipe #273428 over them, using the maraschino cherry juice instead of the liquid called for. Then I dusted them with powdered sugar.
     
  2. Oh. My. Yummness! I made these today and they are FANTASTIC. And easy. I used a 1 Tablespoon scoop and got 25 cookies with a single batch. Next time I'm going to try using almond extract to see how that goes.
     
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Tweaks

  1. These turned out great! The store I shop only had jumbo maraschino cherries so I cut them in half and only used 12 cherries. The dough itself came together so easy and was just the right amount for 24 cookies. I baked them on parchment paper at 325 degrees for 18 minutes. I put the dough together first and then chilled it while cutting cherries and parchment paper, I was a little worried that they would spreading and leave a lump of cherry in the center, but they only spread a little. You would never guess there are cherries in them. Rather than roll them in powdered sugar, I drizzled Recipe #273428 over them, using the maraschino cherry juice instead of the liquid called for. Then I dusted them with powdered sugar.
     

RECIPE SUBMITTED BY

I am an artist and flute player who gets crazy and nuts-o if I don't get some baking/cooking time in my week. I plan parties just so I can cook and I also take food to all of the neighbors--especially families with teenage boys. Because we are recent empty-nesters, we just can't eat it all.
 
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