Show Subscription Form




Cherry Bonbon Cookies Recipe
Cherry Bonbon Cookies Recipe photo by Taste of Home

Cherry Bonbon Cookies Recipe

Read Reviews (26)
4.71 26
Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:48 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 48 servings

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup confectioners' sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups King Arthur Unbleached 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

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.

Directions

  1. 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.
  2. 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.
  3. For glaze, combine the sugar, butter and cherry juice until smooth. Drizzle over cookies. Dust with confectioners' sugar. Yield: 2 dozen.
Originally published as Cherry Bonbon Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p108

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.

Reviews for Cherry Bonbon Cookies(26)

AVERAGE RATING
   (31)
RATING DISTRIBUTION
5 Star
 (23)
4 Star
 (7)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Dec. 23, 2013

Great taste. Easy to make. At first my dough was crumbly, but I'm never terribly exact measuring flour or powdered sugar. I added about a teaspoon of water and that made the dough stick together.

MY REVIEW
Reviewed Dec. 22, 2013

These were great, but I did change them up a bit. I only used 1/2 cup of confectioners' sugar in the dough, and added a few drops of red food coloring to tint the dough pink. I also added 1/2 teaspoon of almond extract. I was worried that these cookies wouldn't travel well with the frosting so I rolled them in additional confectioners' sugar.

MY REVIEW
Reviewed Dec. 11, 2011

those who had trouble with crumbling maybe did not measure exactly, maybe too much flour. thought they were great.

MY REVIEW
Reviewed Nov. 29, 2011

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.

MY REVIEW
Reviewed Feb. 13, 2011
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.
Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT