Ingredients for Cherry Bonbon Cookies
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How to Make Cherry Bonbon Cookies
- Drain 1 (14-ounce) can of cherry pie filling and gently pat the cherries dry with paper towels.
- Cream together 1 cup (2 sticks) of unsalted butter until light and fluffy.
- Gradually add ¾ cup powdered sugar, beating until well combined.
- In a separate bowl, whisk together 2 cups all-purpose flour and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with ¼ cup milk and 1 teaspoon vanilla extract, beginning and ending with the dry ingredients. Mix until just combined.
- Roll the dough into 24 balls (approximately 1 inch in diameter).
- Gently press each ball around a cherry, ensuring it's completely covered.
- Place the cookies on ungreased baking sheets, leaving some space between each cookie.
- Bake at 350°F (175°C) for 18-20 minutes, or until the edges are lightly golden brown.
- Transfer the cookies to a wire rack to cool completely.
- Once cool, generously roll each cookie in powdered sugar.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
45g
Fat
24g
Carbs
7g
