Nicole’s Cherry Blossoms
serving size: 1 cookie, Total servings: 24
1/2 cup (1 stick) butter, softened
1 cup plus 2 tablespoons confectioners’ sugar, divided
1-1/2 cups all purpose flour
2 tablespoons fat-free (skim) milk
1 teaspoon vanilla extract
1/8 teaspoon salt
24 maraschino cherries, drained with 2 teaspoons liquid reserved
1 Preheat the oven to 350 degrees F. In a medium bowl, beat the butter and 3/4 cup confectioners’ sugar until creamy. Stir in the flour, milk, vanilla, and salt; mix well.
2 Shape into 24 balls. Press each ball around a cherry and place on an ungreased baking sheet. Bake for 10 to 20 minutes, or until light golden. Cool on a wire rack.
3 Place 2 tbsp confectioners’ sugar in a shallow dish and roll the bonbons until lightly coated.
4 In a small bowl, combine the remaining 1/4 cup confectioners’ sugar and the 2 teaspoons reserved cherry liquid; mix well. Place in a resealable plastic storage bag. Cut a small corner off the bag and drizzle the glaze over the bonbons.
5 Allow the bonbons to cool until the glaze is firm, then serve, or store in an airtight container until ready to serve.