BonBon Cookies


Round cookies with maraschino cherry in the center and an almond glaze.

Makes about 24

For the cookies:
1-3/4 cup all-purpose flour
1/2 cup confectioner's sugar
1/2 cup butter or margarine, at room temperature
2 tablespoons half & half or milk
1/2 teaspoon almond extract
about 24 marachino cherries, well drained

For the glaze:
2-1/4 cups confectioners' sugar
3 tablespoons water
1/4 cup light corn syrup, divided
1-1/2 teaspoons vegetable oil
3/4 teaspoons almond extract
3-4 drops food colour

To make the cookies:
Preheat oven 350 degrees. Knead together flour, sugar, butter, half-half and almond extract until well mixed. Shape about 2 tablespoons dough around a well drained marachino cherry and roll into a ball. Place onto ungreased sheets and
press down on each ball gently to flatten out bottoms. Bake for about 15 minutes or until cookies are firm but not brown. Transfer to racks to cool completely.

To make the almond glaze:
In small bowl, mix all glaze ingredients together until smooth. Dip cookies in glaze to coat and set on racks (over paper sheets to catch drips) until dry, about 30 minutes.

Note: Originally posted by "Kathy" to the now-defunct Holiday Cookie Club at Epicurious.com.


Reviews of BonBon Cookies:

1-5 of 13 reviews   Next >>

  A cookie baker in orlando, FL  Dec 19, 2011
Would make this again.
These cooked are sooooo good! Im glad I found the recipe now I will be making them every holiday :) everyone in my family raves about them, one batch is not enough, you just want to keep eating them! five stars

  Ja-nice in minnesota  Dec 17, 2011
Would make this again.
These cookies are over the top amazing. You can't make just one batch because your family won't stay out of them, and there aren't any left for guests. so you better make a double batch!!!!!!!!!!!! five stars

  Jean in avon MN  Dec 18, 2010
Would make this again.
these cookies are really good. I would make one ajdustment. I made one batch and used about 2 tbsp of dough around the cherry. I only got 18 cookies. I made a 2nd batch and used 1 heaping tbsp of dough and got 24 cookies. I also used a small candy rack and put it over the bowl with the glaze. I was able to glaze both batches with one recipe of glaze as I set the glazed cookie on the small rack so the glaze dripped back into the glaze bowl. When it was almost finished dripping I then moved them to a different rack. five stars

  A cookie baker in Syracuse NY  Nov 17, 2010
Would make this again.
These are the best and they are so delicious.. I love making them every year. A must have for Christmas. five stars

  Leah in Montana  Nov 14, 2010
Would make this again.
These were much better than I thought they would be. Next time I think I will add a little more almond extract for extra flavor. I was very impressed with the glaze. We actually dipped ours a second time after the first round of glaze dried. five stars

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