Cherry Bon Bon Recipes

COCONUT CHERRY BON BONS

Steps:

• 1. Line a 9x13 pan with parchment paper.
• 2. Combine condensed milk, cherry brandy, vanilla extract, and salt in a bowl.
• 3. Add powdered sugar and stir with a wooden spoon until fully incorporated.
• 4. Add coconut flake, dessicated coconut & chopped maraschino cherries and stir until combined.
• 5. Chill mixture in refrigerator until easy to mold, about 1 hour. Take 1 rounded teaspoon of mixture at a time and roll into balls, then roll in desiccated coconut.
• 6. Line a cookie tray with parchment paper. Melt the chocolate and dip the balls into the chocolate, covering completely, and place them on the prepared tray until set. Store in airtight container in refrigerator or a cool place.

CHERRY BON BON COOKIES

Steps:

• 1. Cream butter & sugar
• 2. Add milk & vanilla, stir.
• 3. Add the combined flour & salt to form soft dough.
• 4. Divide into 24 equal portions.
• 5. Shape dough around cherries to form a ball(optional:place 2 chocolate chips into each cherry)
• 6. Bake on greased cookie sheet at 350' for about 15 minutes.
• 7. Combine glaze ingredients & drizzle over cooled cookies.

CHERRY BON BON

Steps:

• Pour 3/4 oz of Creme de Noyaux in a cordial or shot glass.
• Layer White chocolate liqueur on top by placing a spoon very close to the Creme de Noyaux in the glass. Gently pour the White chocolate liqueur on the back of the spoon into the glass to create a layer.

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.

BON BON COOKIES

Steps:

• Heat oven to 350 degrees. Mix powdered sugar, margarine, vanilla and food coloring. Work in flour and salt until dough holds together. (If dough is dry, mix in 1 to 2 tablespoons milk).
• For each cookie, shape dough by tablespoonful around date, nut, chocolate chips or cherry to form ball. Place about 1 inch apart on ungreased cookie sheet. Bake until set but not brown, 12 to 15 minutes; cool.
• Dip tops of cookies into glaze. Decorate with coconut, nuts, colored sugar, chocolate chips or chocolate shot, if desired.
• Glaze: beat 1 cup powdered sugar, 1 tablespoon plus 1 1/2 teaspoons milk and 1 teaspoon vanilla until smooth and of desired consistency. Tint parts of glaze with different food colors if desired.
• Chocolate glaze: beat 1 cup powdered sugar, 2 tablespoons milk, 1 ounce melted unsweetened chocolate (cool) and 1 teaspoon vanilla until smooth and of desired consistency.
• Chocolate bonbon cookies: omit food color. Stir 1 ounce melted unsweetened chocolate (cool) into margarine mixture.

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.