Nicoles Cherry Bonbons Recipes

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.

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.

Steps:

• 1. Drain cherries, reserving 1/4 cup juice for glaze; set aside.
• 2. Beat butter and sugar until light and creamy.
• 3. Stir in flour and next 3 ingredients.
• 4. Shape into 24 balls. Press each ball around a cherry. Covering completely.
• 5. Place on ungreased cookie sheet. Bake at 350F for 18-20 minutes. Remove from oven and cool completely.
• 6. Sprinkle with powdered sugar and drizzle with glaze. Combine all ingredients together to make Cherry Glaze.

Steps:

• in a mixing bowl, cream butter and sugar until light and fluffy.
• add vanilla.
• combine coffee granules and flour.
• stir into creamed mixture.
• mix well.
• cover and refrigerate until easy to handle.
• roll into 3/4 inch balls.
• place 2 inches apart on ungreased baking sheets.
• bake at 350 degrees for 18-20 minutes or until set.
• remove to wire racks.
• meanwhile, for glaze, melt butter and chocolate together.
• add melted mixture to the sugar along with the milk.
• beat until smooth.
• frost the cookies while still warm.

Steps:

• Preheat the oven to 350 degrees, in a medium bowl, beat the butter and 3/4°C confectioners sugar until creamy, stir in the flour, milk, vanilla and salt; mix well.
• Shape into 24 balls, press each ball around a cherry and place on an ungreased baking sheet, bake for 18-20 minutes or until light golden, cool on a wire rack.
• Place 2 TBS confectioners sugar in a shallow dish and roll the bonbons until lightly coated.
• In a small bowl, combine the remaining 1/4 C confectioners sugar and the 2 tsp reserved cherry liquid; mix well, place in a resealable plastic storage bag, cut a small corner off the bag and drizzle the glaze over the bonbons.
• Allow the bonbons to cool until the glaze is firm, then serve, or store in an airtight container until ready to serve.