This cookie recipe isn't a quick recipe. Keep in mind that you have to put some labor intensive love into making these cookies. But it is so worth it. If you are a follower of my food blog, then you know that I make these for my cookie exchange party I hold every year because I always get requests for them. Did I fail to mention that they are delicious?
Okay, some tips I have for frosting these cookies. Once you make the glaze, spoon the glaze into either a pastry bag or if you don't own one, then just use a plastic storage bag. Once you are done putting the glaze into the bag, then cut one end of the bag so you can pipe the glaze over the cookies. This method is SO EASY and makes for a perfect glaze that doesn't run all over the place. Also, make sure the cookies are cool before frosting them.
For a different variation, consider adding sprinkles, red sugar or even melted chocolate on top of the cookies.
Cherry Bonbon Cookies
Ingredients:
1/2 cup butter, softened3/4 cup confectioners sugar
2 tablespoons milk
1 teaspoon pure vanilla extract
1-1/2 cups all purpose flour
1/8 teaspoon salt
24 maraschino cherries
Glaze:
1 cup confectioners' sugar
1 tablespoon butter, melted
2 tablespoons maraschino cherry juice
Additional confectioners' sugar
Directions
In a large bowl, cream butter and sugar until light and fluffy. Add milk and vanilla. Combine the 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 at 350° for 18-20 minutes or until lightly browned. Remove to wire racks to cool. For glaze, combine the sugar, butter and cherry juice until smooth. Drizzle over cookies. Dust with confectioners sugar or red sugar. Yield: 2 dozen.
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