Danish Cherry Bon Bon Cookies With Frosting Recipes

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.

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 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.

SWEET CHERRY BON BON COOKIES

Steps:

• 1. Mix butter, sugar, vanilla, and food coloring. Measure by dipping method or by sifting.
• 2. Blend flour and salt in thoroughly with hand. If dough is dry, add 1 to 2 tablespoons milk.
• 3. Heat oven to 350 degrees. For each cookie, wrap 1 level Tablespoon dough around a filling suggested above.
• 4. Bake 1" apart on ungreased baking sheet 12 to 15 minutes, or until set but not brown.
• 5. Cool dip tops of cookies in Icing. Decorate each cookie with one of the toppings suggested above. Makes 20 to 25 cookies.
• 6. Bon Bon Icing: Mix 1 cup sifted confectioners' sugar, 2 tablespoons cream or milk, 1 teaspoon vanilla, and red, green, or yellow food coloring, if desired.
• 7. Chocolate Bon Bon Icing: Make Bon Bon Icing (above) - except add square unsweetened chocolate (1 oz.), melted and use ¼ cup cream or milk.
• 8. Penuche Bon Bon: Make Bon Bon cookies - except use ½ cup brown sugar (packed) in place of confectioners' sugar.

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.