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Cherry Bonbon Cookies




Source of Recipe


Lynne


List of Ingredients




24 maraschino cherries, undrained
1/2 cup butter or margarine, softened
3/4 cup sifted powdered sugar
1-1/2 cups all-purpose flour
1/8 tsp. salt
2 T. half-and-half (or light cream)
1 tsp. vanilla extract
Powdered sugar
Cherry Glaze (recipe below)



Recipe



Drain cherries, reserving 1/4 cup juice for glaze; set aside. Beat butter at medium speed with an electric mixer until creamy; gradually add 3/4 cup powdered sugar, beating well. Stir in flour and next 3 ingredients. Shape into 24 balls. Press each ball around a cherry, covering completely; place on ungreased cookie sheets. Bake at 350 degrees F. for 18 to 20 minutes. Remove to wire racks to cool completely. Sprinkle with powdered sugar, and drizzle with Cherry Glaze.

YIELD: 2 Dozen Cookies

Cherry Glaze:

2 T. butter or margarine, melted
1 cup sifted powdered sugar
1/4 cup reserved cherry juice
Red food coloring (optional)

Combine first 3 ingredients; add food coloring if desired. Place in a small heavy-duty, zip-top plastic bag; seal. To drizzle, snip a tiny hole at one corner of bag, and gently squeeze bag. Yield: 1/2 cup.