Nicoles Cherry Bonbons Food

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.

CHERRY BONBONS

Steps:

• 1. Drain cherries, reserving 1/4 cup juice for glaze; set aside.
• 2. Beat butter and sugar until light and creamy.
• 3. Stir in flour and next 3 ingredients.
• 4. Shape into 24 balls. Press each ball around a cherry. Covering completely.
• 5. Place on ungreased cookie sheet. Bake at 350F for 18-20 minutes. Remove from oven and cool completely.
• 6. Sprinkle with powdered sugar and drizzle with glaze. Combine all ingredients together to make Cherry Glaze.

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

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.

COCONUT CHERRY BON BONS

Steps:

• 1. Line a 9x13 pan with parchment paper.
• 2. Combine condensed milk, cherry brandy, vanilla extract, and salt in a bowl.
• 3. Add powdered sugar and stir with a wooden spoon until fully incorporated.
• 4. Add coconut flake, dessicated coconut & chopped maraschino cherries and stir until combined.
• 5. Chill mixture in refrigerator until easy to mold, about 1 hour. Take 1 rounded teaspoon of mixture at a time and roll into balls, then roll in desiccated coconut.
• 6. Line a cookie tray with parchment paper. Melt the chocolate and dip the balls into the chocolate, covering completely, and place them on the prepared tray until set. Store in airtight container in refrigerator or a cool place.