Nicole Johnson, a former Miss America, shared this recipe with us. The story behind it is that she often made these cherry treats when she was a young girl and sheâ€™s still making them now, with her own little â€œMiss America.â€
What You'll Need:
3 tablespoons butter, softened
5 tablespoons corn oil stick margarine, softened
1 cup plus 2 tablespoons confectioners' sugar, divided
cups all-purpose flour
2 tablespoons fat-free (skim) milk
1 teaspoon vanilla extract
24 maraschino cherries, drained with 2 teaspoons liquid reserved
What To Do:
- Preheat oven to 350 degrees F. In a medium bowl, beat the butter, margarine, and 3/4 cup confectioners' sugar until creamy. Stir in the flour, milk, vanilla, and salt; mix well.
- Shape into 24 balls. Press each ball around a cherry and place on an ungreased baking sheet. Bake 18 to 20 minutes, or until light golden. Cool on a wire rack.
- Place 2 tablespoons confectioners' sugar in a shallow dish and roll the bonbons until lightly coated.
- 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.
- Allow the bonbons to cool until the glaze is firm, then serve, or store in an airtight container until ready to serve.
Nutritional analysis courtesy of the American Diabetes Association:
Total Servings: 24 Serving Size: 1 cookie per serving:
Exchanges: 1 Carbohydrate, 1/2 Fat
Calories from Fat 34
Total Fat 4g
Saturated Fat 1.3g
Total Carbohydrates 14g
Dietary Fiber 0g
Serves: 24 servings
From Mr. Food's Quick & Easy Diabetic Cooking, available at www.mrfood.com.