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This is a very old recipe from my grandma. The sweet cherry filling surprises folks trying them for the first time. —Pat Habiger, Spearville, Kansas
Nutritional Facts 2 each cookies equals 225 calories, 9 g fat (5 g saturated fat), 23 mg cholesterol, 113 mg sodium, 36 g carbohydrate, trace fiber, 2 g protein.
Originally published as Cherry Bonbon Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p108
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Reviewed on Dec. 11, 2011 by DG Chalmers
those who had trouble with crumbling maybe did not measure exactly, maybe too much flour. thought they were great.
Reviewed on Nov. 29, 2011 by bobobearzoe
Did not have a problem with the dough being too dry & not holding together at all! I made the icing & put into a plunger type decorating tube, so that it would come out like the picture. Ended up with about double the icing I would have needed. Other than that, they are REALLY good.
Reviewed on Feb. 13, 2011 by old gramma
Sorry wil try these again trying to make the dough a little bit more so it is moister than it was. Will try that. Even though they did not turn out pretty they did taste good.
I found the cookiee dough was to crumble would not form into a ball around the cherry
Reviewed on Feb. 04, 2011 by vlhunsberger
I have a similar recipe froma very old betty crocker cookbook that my mom passed on to me. She made her bon bons with a hershey kiss inside too and topped with some chocolate ganache type icing. They are amazing!
Reviewed on Jan. 26, 2011 by beccaod
These were amazing! I'm not a fan of maraschino cherries by themselves by this was a great recipe! Everyone loved them!
Reviewed on Jan. 24, 2011 by Pollydoll
I'm decreasing the flour next time. They came together O.K. to bake but there was a flour aftertaste. The Mexican wedding cookie recipe I usually make uses 1 cup of butter to 2 cups of flour. Next time I will add a little cherry extract and use jumbo maraschino cherries. I don't even like cherry that much but these cookies are worth a second go around.
Reviewed on Jan. 18, 2011 by mobbs
definitely a repeat recipe
Reviewed on Jan. 08, 2011 by blueberry chaser
Dough was very dry had to add several tablespoons of milk to get dough to stick, cookies ended up turning out great. Maybe next time will add bit of the cherry juice to the dough for nice pink color. We cut the cherries in half and those made nice bite sized cookies. On a few, we even tucked chocolate chip inside the cherry for a chocolate surprise, those were ok. We really liked the ones with just the halved cherry inside and there were not many left to even frost as everyone kept eating them. The ones we did have left over for frosting, we dipped in some melted chocolate and sprinkled with ground pecans. Wow, that made it taste like chocolate covered cherry. Will make again.
Reviewed on Dec. 14, 2010 by Joy2Bake
These are delicious, and SO easy to make! My kids love them! Will definitely make them again!
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