Cherry Bonbon Cookies

This is a recipe that Rebecca has picked without fail for about five years in a row. She loves them but I am not entirely sure why. They are tasty but not my favorite to die for cookie.

They might be yours though. For reference-they are the pink topped ones in the picture.

1/2 cup butter, softened
3/4 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/8 tsp salt
24 maraschino cherries

1 cup powdered sugar
1 tablespoon butter, melted
2 tablespoons maraschino cherry juice

In large mixing bowl, cream butter and sugar until light and fluffy. Add milk and vanilla. Combine flour and salt, gradually adding to creamed mixture.

Divide dough into 24 portions (or just guess as you go along like R does); shape each around a cherry, forming a ball. Place on ungreased cookie sheet. Bake at 350 for 18-20 minutes or until lightly browned (ON BOTTOM-the tops don’t really brown unless you really cook them too long) Remove to wire rack to cool.

For glaze, combine sugar, butter and cherry juice until smooth–drizzle or spread on cookies.

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