- 36 maraschino cherries
- 1 cup butter, softened
- 1-1/2 cups confectioners' sugar
- 1 tablespoon 2% milk
- 3 teaspoons vanilla extract
- 2-3/4 cups all-purpose flour
- 1/4 teaspoon salt
- CHRISTMAS GLAZE:
- 1-1/4 cups confectioners' sugar
- 1 to 2 tablespoons water
- Red and green liquid food coloring
- Colored sprinkles
- CHOCOLATE GLAZE:
- 1 ounce unsweetened chocolate, melted
- 1 teaspoon vanilla extract
- 1 cup confectioners' sugar
- 1 to 2 tablespoons water
- 1/2 cup chopped pecans or walnuts
- Pat cherries dry with paper towels; set aside. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in milk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.
- Shape a tablespoonful of dough around each cherry, forming a ball. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 14-16 minutes or until bottoms are browned. Remove to wire racks to cool.
- For Christmas glaze, in a small bowl, combine confectioners' sugar and enough water to achieve a dipping consistency. Transfer half of the glaze to another bowl; tint one bowl green and the other red. Dip the tops of nine cookies in green glaze and nine cookies in red glaze, then decorate with sprinkles. Let stand until set.
- For chocolate glaze, in a small bowl, combine confectioners' sugar and enough water to achieve dipping consistency. Stir in chocolate and vanilla. Dip the tops of remaining cookies in glaze, then sprinkle with nuts. Let stand until set. Yield: 3 dozen.
Reviews for Glazed Cherry Bon Bon Cookies
"The dough was dry. The frosting was not what I expected either. The flavor was good. The cookie ended up being dry and crumbly. Would try again with modifications to the recipe."
"When I make the glaze I replace the water with cherry juice. So much more flavorful."
"I had to add a little more water because the dough was too dry to shape. Also, the glaze turned out more like a frosting, so I had to spread it rather than dip the cookies. It is a cold, dry day, so that may have caused the dryness. Still, they taste good so I will probably make them again."
"Quite tasty! I really like the juicy little cherry in the middle. For me this recipe made 56 cookies. I scooped the dough with my cookie scoop that is a shade less than a tablespoon. I had plenty to shape around the cherry. They baked up nice, didn't spread too much. Pretty easy to make."
"These were a bit on the dry side, but overall delicious. Will definitely make again!"
"These cookies are fantastic. I would just make sure to chill the dough first."
"These are awesome cookies. I use a store-bought decorating cookie icing which sets up quickly, so you can stack the cookies for easier transporting. They are great for any holiday. Just change the icing color and the type of sprinkles you use. You can also use green marachino cherries for St. Patrick's Day."
"delicious! very flavorful! I did have a problem with the first batch looking like fried eggs. I chilled the second batch before baking, they turned out a little better. Next time I will try adding a little more flour. (Not too much, or they will be dry). I will make again, even if they don't look perfect!"
"Easy enough to make but, they are very dry & crumble to pieces when you take a bite."
"I have an old recipe of my mom's that she used for years, but I could never get the same results she did. This recipe gives me the best little nuggets ever! I used cherries with a chocolate chip tucked inside, or just tuck 4 choc.chips inside the dough. I use a fruit scooper that give a consistent look and bake for 16 minutes. Very festive, light, tasty! So very glad to have this recipe! (I've made upwards of 8 batches so far....)"