Spiced Cherry Bell Cookies
- Ready In:
- 1hr 42mins
- Ingredients:
- 15
- Yields:
-
5 dozen
ingredients
-
Cookie dough
- 3 cups sifted all-purpose flour
- 1 teaspoon ginger
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon instant coffee
- 1⁄2 tst. salt
- 1 cup butter
- 1 1⁄4 cups light brown sugar
- 1⁄4 cup dark corn syrup
- 1 egg
- 1 tablespoon heavy cream
-
Filling
- 1⁄3 cup firmly packed brown sugar
- 1 tablespoon butter
- 3 tablespoons maraschino cherry juice
- 1 1⁄2 cups pecans, finely chopped
- maraschino cherry, to make the clappers
directions
- For dough:.
- Sift together flour, baking soda, salt, ginger and coffee. Cream butter and gradually add firmly packed brown sugar. Mix well.
- Blend in dark corn syrup, egg and heavy cream. Beat well. Add dry ingredients and mix thoroughly.
- Refrigerate dough for at least one hour. Roll out dough, 1/3 at a time on floured surface to 1/8 inch thickness. Cut into 3-inch rounds. Place on cookie sheet lined with parchment paper.
- For filling:.
- Combine all filling ingredients and mix well. Place 1/2 teaspoons of filling in the center of each round. Shape into a bell by folding the two upper edges of dough toward the center, covering all but the lower edge of the filling, using a spatula if necessary. Place 1/4 or 1/2 of a maraschino cherry just below lower edge of filling for the clapper. Bake at 350 degrees 12-15 minutes.
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