Spiced Cherry Bells Recipe

5 1 2
Spiced Cherry Bells Recipe
Spiced Cherry Bells Recipe photo by Taste of Home
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Spiced Cherry Bells Recipe

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5 1 2
Publisher Photo
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."
MAKES:
27 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 15 min.
MAKES:
27 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 15 min.

Ingredients

  • 1 cup butter (no substitutes), softened
  • 1-1/4 cups packed brown sugar
  • 1/4 cup dark corn syrup
  • 1 egg
  • 1 tablespoon 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 (no substitutes), softened
  • 1-1/2 cups finely chopped pecans
  • 14 maraschino cherries, quartered

Directions

In a mixing 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.
Originally published as Spiced Cherry Bells in Country Woman November/December 1998, p31

Nutritional Facts

2 each: 232 calories, 12g fat (5g saturated fat), 28mg cholesterol, 153mg sodium, 29g carbohydrate (16g sugars, 1g fiber), 2g protein.

  • 1 cup butter (no substitutes), softened
  • 1-1/4 cups packed brown sugar
  • 1/4 cup dark corn syrup
  • 1 egg
  • 1 tablespoon 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 (no substitutes), softened
  • 1-1/2 cups finely chopped pecans
  • 14 maraschino cherries, quartered
  1. In a mixing 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.
Originally published as Spiced Cherry Bells in Country Woman November/December 1998, p31

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sr mary User ID: 5181525 61810
Reviewed Nov. 6, 2011

"These cookies have been in my family for generations too. Delicious! They have always been my favorite Christmas cookies and as a child I would convince my mom to make then year-round for me. The directions should say cut with a round (circle) cookie cutter. You get the bell shape by folding the edges over the filling."

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