One of my best friends from grade school posted this delicious Cherry Bonbon Cookie recipe that I couldn’t resist making. Every year she has been hosting an annual cookie exchange party (which unfortunately I live too far away to attend), and each year her friends request that she make these Cherry Bonbon Cookies. If you like maraschino cherries, then you’ll have no problem loving these cookies…and she’s right…you definitely can’t stop at having just one.
Be sure to stop by and check out Jennifer’s blog for ideas on her cookies exchange parties, it’s never too early to start planning for next year. =) I love the Reindeer Antler Game she has the girls play every year…it looks like a lot of laughs and fun.
- 1/2 cup butter, softened
- 3/4 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
- 1 cup confectioners’ sugar
- 1 tablespoon butter, melted
- 2 tablespoons maraschino cherry juice
- Additional confectioners’ sugar
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.
Yield: 2 dozen.