Sweet Maraschino cherries are marinated in bourbon and then covered in cherry flavored fondant and dipped in white chocolate. Totally easy and a show-stopped for holiday cookie trays!
0 Drain the Maraschino cherries reserving 1/4 cup of the juice.
1 Cover the cherries with the bourbon and let them marinate for 24 to 48 hours.
2 Mix 3 cups of the powdered sugar with the butter, and the reserved juice.
3 Add enough of the final cup of powdered sugar to make a soft dough.
4 Knead the dough a little to get it smooth.
5 Cover it tightly in plastic wrap and refrigerate for 20 minutes.
6 Roll the powdered sugar dough in 1-inch balls.
7 Drain the cherries and pat dry. Roll them in the powdered sugar.
8 Flatten the balls and use the flattened dough to completely cover the cherry, pinching it a little around the stem.
9 Refrigerate the dough covered cherries for 20 minutes.
10 Meanwhile melt the white chocolate melts according to the directions on the back of the package. I use the microwave.
11 Holding the dough covered cherry by the stem dip it into the melted chocolate, allowing the excess to drip off.
12 Place on a baking sheet that’s been covered with silpat or waxed paper.
13 Repeat with the remaining cherries.
14 Allow the chocolate to set and then dip again.
15 Sprinkle with edible glitter or your favorite sprinkles.
16 Store in an airtight container for at least 3 days before eating.
