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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.

Cherry Bonbon Cookies by The Cookie Elf

Prep time: 20-30 minutes

Bake time: 18-20 minutes

Makes 2 dozen cookies

Ingredients

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 reserved

Additional powdered sugar for coating, about ½ cup

Glaze

1 cup powdered sugar

1 tablespoon butter, melted

2-3 tablespoons maraschino cherry juice

Directions

  1. Preheat oven to 350º F. Line a baking sheet with parchment paper.

  2. Drain maraschino cherries, reserving juice. Set maraschino cherries on layered paper towels. Pat dry. Set aside.

  3. In a medium bowl, combine flour and salt. Set aside.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. Remove bonbons them from the baking sheet and transfer them to a cooling rack. Allow bonbons to cool completely.

  9. 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.

  10. Store bonbons in an airtight container.

A Special Tip from The Elf

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.


Try These Valentine Cookie Recipes from The Elf

Valentine Cookies: the perfect homemade gift of love ...

Cherry Kisses: low-fat meringues that melt in your mouth ...

Cherry Coconut Cookies: colorful, fun drop cookies ...

Crispy Valentine Cookies: two kinds of chocolate, two kinds of cereal ...

Easy Valentine Sugar Cookies ...

Easy Valentine Cookie Wafers: fun, no-bake cookies to make with kids ...

Triple Chocolate Kisses: meringues made with 3 kinds of chocolate ...

Valentine Brownies: easy to make with heart cookie cutters ...

Valentine Press Cookies: hearts made from a cookie press ...


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