Of all the cookies made and eaten in a lifetime, these remain at the top of the list. They are pretty, and pink, and therefore nice for Valentine's Day (or a child's tea party, or any day in my opinion). They are crunchy on the day you make them, but are soft after that, and good either way. They seem to freeze well, at least prior to icing them. Hope you enjoy!
CHERRY BONBON COOKIES
from Southern Living 1993 Annual Recipes, p. 52, Makes 2 dozen
24 maraschino cherries, undrained
1/2 c. butter or marg., softened
3/4 c. sifted powdered sugar
1-1/2 c. all-purpose flour
from Southern Living 1993 Annual Recipes, p. 52, Makes 2 dozen
24 maraschino cherries, undrained
1/2 c. butter or marg., softened
3/4 c. sifted powdered sugar
1-1/2 c. all-purpose flour
1/8 tsp. salt
2 Tbs. half-and-half
2 Tbs. half-and-half
1 tsp. vanilla extract
Powdered sugar
Cherry Glaze
Drain cherries, reserving 1/4 c. of juice for glaze; set aside.
Beat butter at med. speed with an electric mixer until creamy; gradually add 3/4 c. sugar, beating well. Stir in flour and next 3 ingredients. Shape into 24 balls. Press each ball around a cherry, covering completely; place on ungreased cookie sheets. Bake at 350F for 18 to 20 min. Remove to wire racks to cool completely. Sprinkle with powdered sugar, and drizzle with Cherry Glaze.
Cherry Glaze
2 Tbs. butter or marg., melted
1 c. sifted powdered sugar
1/4 c. reserved cherry juice
Red food coloring (optional)
Combine first 3 ingreds.; add food coloring, if desired. Place in a small heavy-duty, zip-top plastic bag; seal. To drizzle, snip a tiny hole at one corner of bag, and gently squeeze bag.
I make these cookies every year now for Christmas. I did them for a cookie exchange two years in a row and people really like them. The boys like to eat the leftover cherries too! You've been making them for a long time too. I was in my townhouse when you first gave me some.
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