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Cherry Bonbons - 1999

6 oz cream cheese (room temperature) 3/4 cup butter (room temperature) 1 1/2 cups flour 1 jar 10oz maraschino cherries (well drained) 4 tbsp. chocolate chips 3/4 cup confectioners icing sugar 8 oz almond paste Confectioners sugar (icing) Method: In a medium bowl mix cream cheese and butter until fluffy. Stir in the flour to make a stiff dough. Gather into a ball, wrap and chill in the fridge for 2 hours or in freezer for 45 minutes. Preheat oven to 375F. Push a chocolate chip inside each well drained cherry. Pinch off a small amount of almond paste, flatten it, and wrap around each cherry. Generously coat your work surface with confectioners sugar (the dough will probably absorb about 1/2 cup), and roll dough 1/8" thick. Cut in 3 inch rounds. Completely enclose a wrapped cherry in each, pinch well to seal and place seal side down on a baking sheet. Bake at 375 F. for 16-18 minutes or until lightly golden. Remove from oven and while still hot sprinkle with more confectioners sugar. Cool cookies on rack. Note: almond paste is available at most supermarkets and gourmet stores. Yield about 3 dozen. Submitted by Rita DeHaan, P.E.I.

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