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    NICOLE’S CHERRY BONBONS


    Source of Recipe


    Mr. Food’s Quick & Easy Diabetic Cooking
    Exchanges
    Yield: 24 cookies

    1/2 c. (1 stick) margarine, softened
    1 c. + 2T. Confectioner’s sugar, ‘divided’
    1-1/2 c. flour
    2 T. skim milk
    1 tsp. vanilla extract
    Pinch salt
    24 maraschino cherries, drained with 2 tsp. liquid reserved

    In a medium bowl, beat margarine and 3/4-cup confectioner’s sugar until creamy. Stir in the next 4 ingredients; mix well. Shape into 24 balls. Press each ball around a cherry and place on an ungreased baking sheet. Bake at 350-F for 18-20 minutes or until light golden. Cool on a wire rack.

    Place 2 T. confectioner’s sugar in a shallow dish and roll bonbons until lightly coated.

    In a small bowl, combine remaining 1/4-cup confectioner’s sugar and the 2 tsp. reserved cherry liquid; mix well. Place in a resealable plastic bag. Cut a small corner off the bag and drizzle the glaze over the bonbons. Allow bonbons to cool until the glaze is firm, then serve or store in an airtight container until ready to serve.

    One bonbon equals: 95 calories (35 from fat).…4 gm fat (
 

 

 

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