---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Bon Bons
  Categories: Cookies
       Yield: 48 servings
  
       1 c  Sugar
   1 1/2 c  Confectioners sugar
       1 tb Vanilla
       3 c  Flour
     1/8 ts Salt
            Fillings-
       6    Andes mints; halved
      12    Pecan halves
      36    Chocolate chips
      12    Maraschino cherries
            Icing-
       2 c  Confectioners' sugar
       5 tb Light cream
            Food coloring
            (pink yellow and green)
            (15 chocolate chips)
  
   Recipe by: Betty Crocker.
      DESCRIPTION: Daintly little bon-bons, colorfully frosted, each with a
   suprise inside! These will dress up any cookie box.
        Heat oven to 350.  Mix butter, sugar and vanilla thoroughly. Work in
   flour and salt until dough holds together. Add up to two tablespoons of
   milk or cream if batter is too crumbly. Divide dough into quarters---each
   quarter should make one dozen cookies. Mold dough by tablespoons around
   each of the following (one dozen of each): Half an Andes mint; A Maraschino
   Cherry, 3 chocolate chips (or your favorite semi-sweet chocolate); and a
   pecan.
     BE SURE TO MARK THEM WHEN YOU BAKE THEM SO YOU'Ll KNOW HOW TO FROST THEM!
   Bake 12 - 15 minutes or until set but not brown.
   
      Icing: Mix together sugar and cream.  Divide icing into four custard
   cups. Use food coloring to color pink, green and yellow. Add chips to
   remaining icing and microwave until melted, mix together. Frost by dipping
   baked cookies into icing as follows Andes mint: Green. Maraschino Cherry:
   Pink.  Pecan: Yellow.  Chocolate Chips, Chocolate.
    These freeze relatively well for about 1 month---after that the quality of
   the centers diminishes greatly.
  
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