These delicious, cherry filled cookies make a particularly festive springtime treat. The trick to these cookies is to get the balance of butter and flour just right so that the dough is moist but not sticky.
Combine the flour, baking powder, salt in a separate bowl. Gradually add to the creamed mixture. Mix well until dough is formed. Note that the dough should be soft and only slightly sticky. If the dough is too wet, add additional flour, one tablespoon at a time.
If time permits, place dough in the fridge for 2 hours to allow dough to chill.
Divide dough into 24 portions, shape each around a cherry forming a ball. Use as little dough as possible as these cookies are best when there's only a thin layer of dough covering the cherry. Place cookies on an ungreased baking sheet.
Bake at 350°F until golden brown, about 18 to 20 min. Remove from oven and cool on a wire rack.
Once cookies have completely cooled (about 1 hour), drizzle with cheery glaze.
Cherry Glaze
60g / ½ cup powdered sugar
2 tablespoons maraschino cherry juice
1 tablespoon butter, melted
food coloring (optional)
Combine sugar, cherry juice, butter, and food coloring in a small bowl. Pour into a small zip-lock bag and seal. Snip a tiny hole at one corner of the bag and gently squeeze in a zig-zag pattern over cookies. Let sit for 20 minutes for glaze to set.
From MakeBetterFood.com. . (makebetterfood.com/recipes/cherry-bonbon-cookies/).
Drain cherries and reserve ¼ cup of juice for glaze. Set aside.
Beat butter at medium speed until creamy.
Gradually add powdered sugar, beating well until light and fluffy.
Add milk and vanilla and beat to combine.
Combine the flour, baking powder, salt in a separate bowl. Gradually add to the creamed mixture. Mix well until dough is formed. Note that the dough should be soft and only slightly sticky. If the dough is too wet, add additional flour, one tablespoon at a time.
If time permits, place dough in the fridge for 2 hours to allow dough to chill.
Divide dough into 24 portions, shape each around a cherry forming a ball. Use as little dough as possible as these cookies are best when there's only a thin layer of dough covering the cherry. Place cookies on an ungreased baking sheet.
Bake at 350°F until golden brown, about 18 to 20 min. Remove from oven and cool on a wire rack.
Once cookies have completely cooled (about 1 hour), drizzle with cheery glaze.
Combine sugar, cherry juice, butter, and food coloring in a small bowl. Pour into a small zip-lock bag and seal. Snip a tiny hole at one corner of the bag and gently squeeze in a zig-zag pattern over cookies. Let sit for 20 minutes for glaze to set.
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