Cherry Chocolate BonBon Cookies

This recipe was so easy to follow and after I had them baked I thought crossed my mind to make these cookies without the cherry and adding maybe 1 tsp. or less of black pepper in the recipe and drizzling them with a white icing and we could have another version of a Italian Pepper cookie with a lot less work.  Just sayin.......

It's Christmas Cookie baking time in my house.  This year a few new ones to tempt you.  I had a few recipes to choose from but adapted the most interesting and easy ones this year.  Since Chocolate is one of the my families favorites I started with the Chocolate Bon Bon recipe. Actually it's a Cherry in the middle Chocolate Bon Bon.


Note: FYI;  I am sure you can use a cut or whole maraschino cherry in the center if you prefer.  Just make sure to pat them dry.  Cherries tend to be very wet! Enjoy! 

1 cup butter

1 1/4 cup confectioners sugar
4 T milk

1 tsp. vanilla

1 cup semi sweet chocolate morsels melted and cooled slightly

3 cups sifted flour

1/4 tsp. salt

1 pkg. whole candied cherries cut in half

In a bowl, cream butter and sugar,, beating until light and fluffy.  Add vanilla and beat until well mixed.  Blend in the melted chocolate.

Stir in sifted flour and salt.  Take small pieces of dough and place cherry in center making sure to cover cherry.  Place on parchment paper on cookie sheet. Bake 350 degrees 15 to 18 minutes until firm. Remove and cool.  Drizzle or Dip into a glaze of confectioners sugar, mixed with milk. Add a little vanilla extra and food coloring for extra flavor and color.  Set to dry. Store in container in a cool area.

Note:  You can eliminate the chocolate and make these cookies white Bon Bon Cookies.  

Taste of Home 2001