Cherry Bon Bon Cookies Recipes

CHERRY BONBON COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add milk and vanilla. Combine 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 18-20 minutes or until lightly browned. Remove to wire racks to cool., For glaze, combine sugar, butter and cherry juice until smooth. Drizzle over cookies. Dust with confectioners' sugar.

GLAZED CHERRY BON BON COOKIES

Steps:

• Pat cherries dry with paper towels; set aside. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in milk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. , Shape a tablespoonful of dough around each cherry, forming a ball. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 14-16 minutes or until bottoms are browned. Remove to wire racks to cool. , For Christmas glaze, in a small bowl, combine confectioners' sugar and enough water to achieve a dipping consistency. Transfer half of the glaze to another bowl; tint one bowl green and the other red. Dip the tops of nine cookies in green glaze and nine cookies in red glaze, then decorate with sprinkles. Let stand until set., For chocolate glaze, in a small bowl, combine confectioners' sugar and enough water to achieve dipping consistency. Stir in chocolate and vanilla. Dip the tops of remaining cookies in glaze, then sprinkle with nuts. Let stand until set.

BON BON CHRISTMAS COOKIES

Steps:

• In a medium bowl, stir together the shortening and cream cheese until well blended. Stir in the flour, you may need to use your hands to help it form a dough. If the mixture seems too dry, add a couple of teaspoons of water. Cover and chill several hours or overnight.
• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
• Before rolling out the dough, dust the rolling surface heavily with confectioners' sugar. Roll the dough out to 1/8 inch thickness. Cut into 1x4 inch strips. Place a cherry on the end of each strip. Roll up each strip starting with the cherry. Place on prepared cookie sheets and dust with a little of the confectioners' sugar.
• Bake for 7 to 10 minutes in the preheated oven. Cookies should brown slightly. Dust again with the confectioners' sugar. Allow cookies to cool before serving, the cherries are very hot!

DANISH CHERRY BON BON COOKIES (WITH FROSTING RECIPE)

Steps:

• Mix butter and sugar together to a creamy consistency, then add vanilla.
• Add flour and salt gradually, mix with a fork.
• Make a small ball with dough and fold a Maraschino cherry in the middle, completely covering cherry in dough.
• Place on an ungreased cookie sheet and bake at 350° for 12-15 minutes.
• Cool cookies.
• Make frosting, thoroughly mix together frosting ingredients.
• Dip top of cookies into frosting and allow to dry.

CHERRY BONBON COOKIES

Steps:

• Drain the cherries and place on paper towels to dry.
• Beat butter until creamy.
• Gradually add 3/4 cup powdered sugar, beating well.
• Stir in flour, salt, milk and vanilla.
• Shape into 24 balls. Press each ball around a cherry, covering completely.
• Place on ungreased cooke sheets.
• Bake at 350 degrees for 18-20 minutes. Transfer to a wire rack to cool completely.
• Roll each cookie in powdered sugar to coat.

CHERRY BELL COOKIES

Steps:

• Sift together: 3 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ginger and 1/2 teaspoon instant coffee. Put aside.
• Cream 1 cup butter or margarine. Add 1 1/4 cups brown sugar. Cream well. Blend in dark corn syrup, egg, and cream. Add dry ingredients and mix well.
• Roll out dough, 1/3 at a time on floured board to 1/8 inch thickness. Cut cookies into 2 1/2 inch rounds. Place on ungreased cookie sheet.
• To Make Filling: Combine 1/3 firmly packed brown sugar, 1 tablespoon butter, 3 tablespoons cherry juice. Stir in 1 1/2 cups chopped nuts, chopped fine.
• Place 1/2 teaspoon filling in center of each round. Shape into a bell by folding sides of dough to meet over the filling using spatula to fold over sides. Make top of bell narrower than at the clapper end. Place 1/2 of a maraschino cherry (cut side down) at open end of each bell for clapper. Bake at 350 degrees F for 12-15 minutes.