Cherry Bonbon Cookies: A Sweet Surprise in the Middle
Cherry Bonbon Cookies are round, powdered cookies that have
a sweet surprise in the middle: a yummy cherry. Elegant and rich with a
shortbread outer layer and cherry-flavored drizzled glace, the cookies have the
look of small cakes yet are easy to make.
Prep time: 20-30 minutes
Bake time: 18-20 minutes
Makes 2 dozen cookies
½ cup butter or margarine, room temperature
¾ cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1/8 teaspoon salt
24 maraschino cherries, drained and patted dry, liquid
Additional powdered sugar for coating, about ½ cup
1 cup powdered sugar
1 tablespoon butter, melted
2-3 tablespoons maraschino cherry juice
- Preheat oven to 350º F. Line a baking sheet with parchment
- Drain maraschino cherries, reserving juice. Set maraschino
cherries on layered paper towels. Pat dry. Set aside.
- In a medium bowl, combine flour and salt. Set aside.
- In a separate bowl, using an electric mixer on medium speed,
cream butter and powdered sugar until light and fluffy. Add milk and vanilla.
Mix until smooth.
- Reduce speed to low. Gradually stir flour into creamed
mixture a bit at a time until well blended, scraping the bowl constantly. Dough
will be soft.
- Divide dough into 24 equal portions. Shape each into a flat
disk. Press your thumb into the center of each disk, insert cherry, and wrap
the dough around the cherry. Roll the cookie in between your hands until it is
smooth. Set bonbons on the prepared baking sheet.
- Bake cookies for 18-20 minutes until they just begin to
brown lightly. Remove baking sheets from the oven. Use a flour sifter to
sprinkle ½ cup powdered sugar over tops of bonbons.
- Remove bonbons them from the baking sheet and transfer them to
a cooling rack. Allow bonbons to cool completely.
- To make the glaze, combine 1 cup powdered sugar, melted
butter, and cherry juice until smooth, adding juice a bit at a time until glaze
flows slowly and evenly. Pour glaze into a Ziploc sandwich bag. Work glaze down
to one corner of the bag. With a scissors, cut ¼ inch off the corner of the
bag. Pipe glaze over bonbon surfaces. Allow glaze to set.
- Store bonbons in an airtight container.
A Special Tip from
Use butter, rather than margarine, as you make Cherry Bonbon
Cookies so that their taste and richness is up to par with that of other shortbread.
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