Cherry Bonbon Cookies
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
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
Reviews
These cookies have been my favorite for over 30 years and this is the easiest and best tasting just like I've always remembered. Just make sure to cream the sugar and butter first that will make all the difference in a soft cookie instead of a dense cookie. Your family and friends will love u for these but be prepared to make them for every occasion
No comment left
I make these for Christmas every year. They disappear in a heart beat. They are soooooooooooo good! I had lost the recipe (or just couldn't find it) but remembered it was from Taste of Home...................So happy to find it again.
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.
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.
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.
No comment left
No comment left
No comment left
No comment left