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Spiced Cherry Bells

Coffee and ginger flavor this old-fashioned recipe Peggy Graving of Butte, Montana received from her mother-in-law years ago. "I always bake up a batch for the dessert buffet I host on Christmas Eve," Peggy writes. "Everyone comments on the taste, and the bell shape of the cookies adds to the festive occasion."

27 ServingsPrep: 25 min. + chilling Bake: 15 min.

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.

2 of 2

Spiced Cherry Bells (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (2 each) equals 232 calories, 12 g fat (5 g saturated fat), 28 mg cholesterol, 153 mg sodium, 29 g carbohydrate, 1 g fiber, 2 g protein.