Pretty little melted bon-bon cookies with a crimson cherry in the center.
Belgian Cherry Bon-bons
1 c. butter, softened
2 c. confectioners’ sugar (also known as 10x or powdered sugar)
½ tsp. almond extract (may substitute vanilla)
1½ c. walnuts or pecans, finely chopped
2½ c. cake flour, shifted
2 (3½ oz.) containers candied cherries
2-3 tbsp. milk or water
small amount of frosting, tinted green
red decorating gel.
Beat butter and ½ c. of the confectioners’ sugar and extract in a medium bowl with a wooden spoon until light and fluffy. Stir in nuts. Stir in flour until a soft dough forms. Gather the dough into a ball; wrap in foil or cellophane and refrigerate several hours until firm.
Divide the dough into quarters. Work with one quarter at a time, keeping the rest refrigerated. Four hands lightly; shape a quarter of the dough on a lightly floured surface into a roll about 1″ in diameter. Cut roll into 1/2″ lengths. Turn each cut side up and press a cherry into the center. Shape the dough into a ball to completely enclose the cherry. Place on an ungreased cookie sheet 1/2″ apart. Bake at 350° F. for 20 min. until lightly browned. Cool on racks.
Blend the remaining 1½ c. 10x sugar with milk or water in a small bowl. Dip tops of cookies into the glaze, then put back on the racks until the glaze has set. Put a sheet of wax paper under the rack to catch the glaze that drips off (rescue).
To decorate, tint a small amount of frosting green, Pipe on leaves, dot the centers with red decorating gel.
Makes about 4 dozen.