Cherry Bonbon Cookies

24 maraschino cherries, undrained
1/2 cup butter or margarine, softened
3/4 cup sifted powdered sugar
1-1/2 cups all-purpose flour
1/8 tsp salt
2 tbs half-and-half (or light cream)
1 tsp vanilla extract
Powdered sugar
Cherry Glaze

Drain cherries, reserving 1/4 cup juice for glaze; set aside. Beat
butter at medium speed with an electric mixer until creamy; gradually add 3/4 cup powdered sugar, beating well. Stir in flour and next 3 ingredients. Shape into 24 balls. Press each ball around a cherry, covering completely; place on ungreased cookie sheets. Bake at 350 degrees F. for 18 to 20 minutes. Remove to wire racks to cool completely. Sprinkle with powdered sugar, and drizzle with Cherry Glaze

CHERRY GLAZE

2 tbs butter or margarine, melted
1 cup sifted powdered sugar
1/4 cup reserved cherry juice
Red food coloring (optional)

Combine first 3 ingredients; add food coloring if desired. Place in a
small heavy-duty, zip-top plastic bag; seal. To drizzle, snip a tiny
hole at one corner of bag, and gently squeeze bag. Yield: 1/2 cup

Recipe submitted by Thunderbird

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