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

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4.5 27 32
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 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: 225 calories, 9g fat (5g saturated fat), 23mg cholesterol, 113mg sodium, 36g carbohydrate (23g sugars, 0 fiber), 2g protein.

Directions

  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add milk and vanilla. Combine 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 18-20 minutes or until lightly browned. Remove to wire racks to cool.
  3. For glaze, combine 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


Reviews for Cherry Bonbon Cookies

AVERAGE RATING
(32)
RATING DISTRIBUTION
5 Star
 (24)
4 Star
 (7)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
LisaxB User ID: 8172968 215442
Reviewed Dec. 20, 2014

"I make 2 batches. Use red food coloring and put cherries in the center and green food coloring with chocolate chips in the center. For the top I melt chocolate chips and dip the tops refrigerate and they travel very well."

MY REVIEW
annedovel User ID: 6363205 82238
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
sugarcrystal User ID: 5836839 75157
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
DG Chalmers User ID: 4135541 75156
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
bobobearzoe User ID: 1943623 33769
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
old gramma User ID: 5779386 90168
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."

MY REVIEW
old gramma User ID: 5779386 94351
Reviewed Feb. 13, 2011

"I found the cookiee dough was to crumble would not form into a ball around the cherry"

MY REVIEW
vlhunsberger User ID: 4426504 94350
Reviewed Feb. 4, 2011

"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!"

MY REVIEW
beccaod User ID: 5469288 75155
Reviewed Jan. 26, 2011

"These were amazing! I'm not a fan of maraschino cherries by themselves by this was a great recipe! Everyone loved them!"

MY REVIEW
Pollydoll User ID: 5651879 129792
Reviewed Jan. 24, 2011

"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."

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