The Bon Bon Cookie recipe has been passed down in my family for many generations.
My grandmother typically would serve this dainty dessert for baby or bridal showers, Mother's Day, and Easter. Everyone seems to enjoy the rich, buttery outside and surprise in the middle!
Ingredients: Makes 20 to 25 cookies
½ cup softened butter
¾ cup confectioners’ sugar
1 tablespoon vanilla (substituting a few drops of Fiori Di Sicilia for the standard vanilla is a secret for creating a lovely, orange/vanilla flavor )
1 1/2 cups flour
1/8 teaspoon salt
Maraschino cherries (or opt for nuts or semisweet chocolate)
Heat oven to 350 degrees. Mix butter, sugar, and vanilla. Work in flour and salt until dough holds together. (If dough is dry, mix in 1 to 2 tablespoons light cream.) Measure out 1 tablespoon of dough and mold around each cherry. Place cookies about 1 inch apart on ungreased baking sheet. Bake 12 to 15 minutes or until set but not brown.
Cool on wire racks. Dip tops of cookies into icing. (Baking tip: place your baking rack and cookies on top of your baking sheet before icing cookies to allow extra icing to drip down) If desired, decorate with coconut, nuts, colored sugar, chocolate shavings or sprinkles. Let icing set before moving.
Mix 1 cup confectioners’ sugar, 2 1/2 tablespoons light cream until smooth. If desired, stir in a few drops food color.