Spiced Cherry Bells Recipe

Ingredients

• 1 cup butter, softened
• 1-1/4 cups packed brown sugar
• 1/4 cup dark corn syrup
• 1 egg
• 1 tablespoon heavy whipping cream
• 3-1/4 cups all-purpose flour
• 1 teaspoon ground ginger
• 1/2 teaspoon instant coffee granules
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• FILLING:
• 1/3 cup packed brown sugar
• 3 tablespoons maraschino cherry juice
• 1 tablespoon butter, softened
• 1-1/2 cups finely chopped pecans
• 14 maraschino cherries, quartered

Directions

• In a bowl, cream butter and brown sugar. Beat in corn syrup, egg and cream. Combine dry ingredients; gradually add to the creamed mixture and mix well. Cover and refrigerate dough for 2-4 hours or overnight.
• On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in. cookie cutter. Place 2 in. apart on ungreased baking sheets.
• In a bowl, combine the first three filling ingredients; mix well. Stir in pecans. Place 1/2 teaspoon of filling in the center of each cookie. Shape into a cone by folding edges of dough to meet over filling; pinch edges together. Place a piece of cherry at open end of each bell for clapper.
• Bake at 350° for 12-15 minutes or until golden brown. Immediately remove to wire racks to cool. Yield: About 4-1/2 dozen.

Spiced Cherry Bells published in Country Woman November/December 1998, p31