Cherry Bells

[Guest guest]

Cherry Bells

 

3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground ginger

1/2 teaspoon instant coffee

1 cup butter, softened

1 1/4 cups packed brown sugar

1/4 cup dark Karo syrup

1 egg

1 tablespoon heavy cream

 

For the nut filling:

1 1/2 cups finely chopped pecans

1/3 cup packed brown sugar

3 tablespoons maraschino-cherry juice

About 72 maraschino cherries

 

1. Sift flour, baking soda, salt, ginger and coffee;

set aside. Cream the butter with an electric mixer.

Add brown sugar; mix well. Blend in the Karo syrup,

egg and cream. Add dry ingredients and mix to make

dough; chill well. Meanwhile, prepare filling: Combine

nuts, brown sugar and cherry juice; set aside.

 

2. Roll out 1/3 of the dough on a lightly floured

surface to 1/8-inch thickness; cut into 21/2-inch

rounds and place on an ungreased baking sheet. Place

1/2 teaspoon of filling in the center of each cookie,

then shape into a bell by folding the sides over the

filling, making the tops narrower than the bottoms.

Place a cherry at the wide end for the clapper. Bake

in a preheated 350°F oven for 12 to 15 minutes. Cool

for 1 minute on a baking sheet, then transfer to a

rack to cool.

 

Makes about 51/2 to 6 dozen cookies. Per cookie: 109

calories, 15g carbohydrates, 2g protein, 5g fat, 12mg

cholesterol.

 

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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