It's the time of year when I go through the contents of my pantry, refrigerator and freezer to use up all those holiday odds and ends still lurking here and there. I've got a couple of containers of candied cherries, for instance, and I'm ready to kill them, even though they do seem to last FOREVER in the freezer.
These bonbon cookies came to the rescue by helping me get rid of some of the cherries, and three half-used bags of Wilton candy melts.
BONBON COOKIES
1/2 cup butter or margarine
3/4 cup sifted confectioners' sugar
1 tablespoon vanilla
1 1/2 cups all-purpose flour
1/8 teaspoon salt
Fillings: candied cherries or maraschino cherries, pitted dates, nuts, or chocolate pieces
Toppings: chopped nuts, coconut, colored sugar
Mix butter, sugar and vanilla. Sift flour and then measure. Blend salt in flour thoroughly by hand. If dough is dry, add 1 to 2 tablespoons of cream.
Heat oven to 350 degrees. For each cookie, wrap 1 level tablespoon of dough around a filling suggested above. Bake 1" apart on an ungreased baking sheet 12 to 15 minutes, or until set but not brown, then cool.
Dip the tops of the cookies in icing, and then decorate them with any of the suggested toppings.
Bonbon icing: Mix 1 cup sifted confectioners' sugar, 2 1/2 tablespoons of cream, 1 teaspoon vanilla and any desired food coloring. Or use Wilton candy melts following directions on the bag.
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