Cherry Bonbon Cookies Recipe 445 Food

DANISH CHERRY BON BON COOKIES (WITH FROSTING RECIPE)

Steps:

• Mix butter and sugar together to a creamy consistency, then add vanilla.
• Add flour and salt gradually, mix with a fork.
• Make a small ball with dough and fold a Maraschino cherry in the middle, completely covering cherry in dough.
• Place on an ungreased cookie sheet and bake at 350° for 12-15 minutes.
• Cool cookies.
• Make frosting, thoroughly mix together frosting ingredients.
• Dip top of cookies into frosting and allow to dry.

CHERRY BONBON COOKIES

Steps:

• 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. , 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., For glaze, combine sugar, butter and cherry juice until smooth. Drizzle over cookies. Dust with confectioners' sugar.

CHERRY BON BON COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Drain cherries and keep juice.
• Beat 1/2 cup butter and 3/4 cup powdered sugar with a mixer.
• Mix in flour, salt, milk and vanilla.
• Form small 1 inch ball with dough and form around cherry.
• Continue until all of the dough is gone. About 24 balls.
• Place cookies on baking sheet lined with parchment paper.
• Bake for 15 minutes.
• Cool cookies on wire rack.
• In a small bowl, mix frosting ingredients. Once cookies are cooled, spread or pipe frosting on cookies.

CHERRY BONBON COOKIES

Steps:

• Drain the cherries and place on paper towels to dry.
• Beat butter until creamy.
• Gradually add 3/4 cup powdered sugar, beating well.
• Stir in flour, salt, milk and vanilla.
• Shape into 24 balls. Press each ball around a cherry, covering completely.
• Place on ungreased cooke sheets.
• Bake at 350 degrees for 18-20 minutes. Transfer to a wire rack to cool completely.
• Roll each cookie in powdered sugar to coat.

CHEERY CHERRY COOKIES

Steps:

• In a large bowl, cream brown sugar and butter until light and fluffy. Beat in the egg, milk and vanilla. In another bowl, mix the flour, salt and baking soda; gradually beat into creamed mixture. Stir in the cherries, coconut and pecans. , Drop by teaspoonfuls onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove from pans to wire racks to cool.

SWEET CHERRY BON BON COOKIES

Steps:

• 1. Mix butter, sugar, vanilla, and food coloring. Measure by dipping method or by sifting.
• 2. Blend flour and salt in thoroughly with hand. If dough is dry, add 1 to 2 tablespoons milk.
• 3. Heat oven to 350 degrees. For each cookie, wrap 1 level Tablespoon dough around a filling suggested above.
• 4. Bake 1" apart on ungreased baking sheet 12 to 15 minutes, or until set but not brown.
• 5. Cool dip tops of cookies in Icing. Decorate each cookie with one of the toppings suggested above. Makes 20 to 25 cookies.
• 6. Bon Bon Icing: Mix 1 cup sifted confectioners' sugar, 2 tablespoons cream or milk, 1 teaspoon vanilla, and red, green, or yellow food coloring, if desired.
• 7. Chocolate Bon Bon Icing: Make Bon Bon Icing (above) - except add square unsweetened chocolate (1 oz.), melted and use ¼ cup cream or milk.
• 8. Penuche Bon Bon: Make Bon Bon cookies - except use ½ cup brown sugar (packed) in place of confectioners' sugar.

CHERRY BON BON COOKIES

Steps:

• 1. Cream butter & sugar
• 2. Add milk & vanilla, stir.
• 3. Add the combined flour & salt to form soft dough.
• 4. Divide into 24 equal portions.
• 5. Shape dough around cherries to form a ball(optional:place 2 chocolate chips into each cherry)
• 6. Bake on greased cookie sheet at 350' for about 15 minutes.
• 7. Combine glaze ingredients & drizzle over cooled cookies.

CHERRY BON BON

Steps:

• Pour 3/4 oz of Creme de Noyaux in a cordial or shot glass.
• Layer White chocolate liqueur on top by placing a spoon very close to the Creme de Noyaux in the glass. Gently pour the White chocolate liqueur on the back of the spoon into the glass to create a layer.

VEGAN CHERRY BON-BON COOKIES

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Drain maraschino cherries in a collander, reserving the liquid in a small cup, bowl or jar. Dry off cherries with a paper towel, tossing around to remove all excess juice that may gather at the bottom of the collander. Set aside.
• 3. In a large bowl, cream Earth Balance and vegan powdered sugar until light and fluffy. Add soymilk and vanilla extract. In a seperate bowl combine flour and salt; gradually add to the creamed mixture.
• 4. Gather any loose moist crumbs with your hands and press together to form a ball of dough. Divide dough into 24 portions; shape each portion around a cherry. Try to handle lightly and as quick as possible to prevent your hands from getting greasy. Dough should fit around each cherry with no air bubbles inside. Pinch and smooth the dough together and roll around in palms. For a more perfect domed "bon-bon" shape, press cookie into a circle tablespoon, and remove gently to retain shape. Place onto a baking sheet lined with parchment paper.
• 5. Bake at 350 degrees for 18-20 minutes or until lightly browned. Remove to wire racks to cool.
• 6. For glaze, combine the powdered sugar, melted Earth Balance and cherry juice until smooth. Drizzle over cookies. Dust with additional powdered sugar if desired.

BON BON COOKIES

Steps:

• Heat oven to 350 degrees. Mix powdered sugar, margarine, vanilla and food coloring. Work in flour and salt until dough holds together. (If dough is dry, mix in 1 to 2 tablespoons milk).
• For each cookie, shape dough by tablespoonful around date, nut, chocolate chips or cherry to form ball. Place about 1 inch apart on ungreased cookie sheet. Bake until set but not brown, 12 to 15 minutes; cool.
• Dip tops of cookies into glaze. Decorate with coconut, nuts, colored sugar, chocolate chips or chocolate shot, if desired.
• Glaze: beat 1 cup powdered sugar, 1 tablespoon plus 1 1/2 teaspoons milk and 1 teaspoon vanilla until smooth and of desired consistency. Tint parts of glaze with different food colors if desired.
• Chocolate glaze: beat 1 cup powdered sugar, 2 tablespoons milk, 1 ounce melted unsweetened chocolate (cool) and 1 teaspoon vanilla until smooth and of desired consistency.
• Chocolate bonbon cookies: omit food color. Stir 1 ounce melted unsweetened chocolate (cool) into margarine mixture.

CHERRY BONBON COOKIES RECIPE - (4.4/5)

Steps:

• In a large bowl, cream butter and sugar until fluffy. Add milk and vanilla. Combine flour and salt; add to cream mixture. Divide dough into 24 portions; shape each around a dried cherry forming a ball. Placed on ungreased baking sheet. Bake at 350°F for 18 minutes or until lightly browned. Cool on wire rack. For glaze: combine sugar, butter and cherry juice until smooth. Drizzle over cookies.