Preheat oven to 350 degrees F.
In a large bowl, mix together butter, sugar, vanilla extract, and food coloring thoroughly. Measure flour by dipping method or by sifting. Blend in flour and salt. Note: If dough is too dry, add 1 to 2 tablespoons cream.
To mold each cookie, wrap 1 level tablespoonful of dough around a Filling Suggestion below (your choice). Place each cookie 1-inch apart on ungreased cookie sheets and bake approximately 12 to 15 minutes or until set but not brown. Remove from oven, carefully remove from cookie sheet, and let slightly cool on wire cooling racks (when warm the cookies are delicate).
Prepare Bon Bon Icing.
When the cookies are cooled but still warm, dip tops of each cookie in the Bon Bon Icing. Decorate each cookie with one of the toppings suggested above.
Makes about 24 cookies.
Chocolate Bonbons: Make Bonbon Cookies except blend in 1 square (1-ounce) unsweetened chocolate, melted.
Penuche Bonbons: Make Bonbon Cookies except use 1/2 cup firmly-packed brown sugar in place of confectioner’s sugar.
In a bowl, mix together powdered sugar, cream, vanilla extract, and food coloring (if desired).
Chocolate Bonbon Icing - Make Bon Bon Icing except add 1 square unsweetened chocolate (1 ounce), melted, and use 3 tablespoons cream.
Candied or Maraschino Cherries
Bon Bon Cookies Recipe: https://whatscookingamerica.net/cookie/bonboncookies.htm