Cherry Bonbon Cookies Recipe 445

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.

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.

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.

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.

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.

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.