Taste of Home
Spiced Cherry Bells
TOTAL TIME: Prep: 25 min. + chilling Bake: 15 min.
YIELD: About 4-1/2 dozen.
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."
Ingredients
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1 cup butter, softened
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1-1/4 cups packed brown sugar
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1/4 cup dark corn syrup
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1 egg
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1 tablespoon heavy whipping cream
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3-1/4 cups all-purpose flour
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1 teaspoon ground ginger
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1/2 teaspoon instant coffee granules
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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FILLING:
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1/3 cup packed brown sugar
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3 tablespoons maraschino cherry juice
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1 tablespoon butter, softened
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1-1/2 cups finely chopped pecans
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14 maraschino cherries, quartered
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
Bake at 350° for 12-15 minutes or until golden brown. Immediately remove to wire racks to cool.
Nutrition Facts
2 each: 232 calories, 12g fat (5g saturated fat), 28mg cholesterol, 153mg sodium, 29g carbohydrate (16g sugars, 1g fiber), 2g protein.
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