Cherry Bonbon Cookies
photo by Jadelabyrinth
- Ready In:
- 50mins
- Ingredients:
- 8
- Yields:
-
24 cookies
- Serves:
- 12
ingredients
- 24 maraschino cherries
- 1⁄2 cup butter, softened
- 3⁄4 cup powdered sugar
- 1 1⁄2 cups flour
- 1⁄8 teaspoon salt
- 2 tablespoons milk
- 1 teaspoon vanilla
- powdered sugar, to roll cookies in
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.
Reviews
-
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.
Tweaks
-
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.