Cherry Bonbons

Christmas Cookies

  • 1 cup butter or margarine, softened
  • 1 1/2 cups sifted powdered sugar
  • 1 Tablespoon plus 1 1/2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon milk
  • 2 (8 ounce) jars maraschino cherries, drained cherries, drained
  • Rainbow Glaze
  • Chocolate Glaze
  • Chopped walnuts

Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Stir in vanilla. Add flour, salt, and milk, blending well. Shape dough around each cherry, using 1 tablespoon dough at a time; place 1 inch apart on ungreased cookie sheets. Bake at 350° for 12 to 15 minutes. Remove to wire racks to cool.

Dips tops of cookies in Rainbow Glaze or Chocolate Glaze; sprinkle immediately with walnuts.

Yield: about 3 dozen.

Rainbow Glaze

  • 2 1/2 cups sifted powdered sugar
  • 3 to 4 tablespoons water Yellow, pink, and green food coloring

Combine sugar and water; beat until smooth. Divide glaze into thirds in small mixing bowls. Stir in food coloring using a different color in each bowl.

Yield: Glaze for about 2 dozen cookies.

Chocolate Glaze

  • 1 cup sifted powdered sugar
  • 2 to 3 tablespoons water
  • 1 (1 ounce) square unsweetened chocolate, melted
  • 1 teaspoon vanilla extract

Combine all ingredients in a medium mixing bowl; beat with a wire whisk until smooth.

Yield: glaze for about 1 dozen cookies.



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