Cherry Bell Cookies recipe
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Ingredients
- 3 cups all-purpose flour ½ teaspoon baking soda ½ teaspoon salt 1 teaspoon ground ginger ½ teaspoon instant coffee granules 1 cup butter 1 ¼ cups packed brown sugar ¼ cup dark corn syrup 1 egg, beaten 1 tablespoon cream ⅓ cup packed brown sugar 1 tablespoon butter 3 tablespoons cherry juice 1 ½ cups chopped walnuts 60 maraschino cherries, halved
Nutrition Info
- 214.2 caloriescarbohydrate: 28.1 gcholesterol: 24.2 mgfat: 10.8 gfiber: 0.9 gprotein: 2.5 gsaturatedFat: 4.7 gservingSize: -sodium: 116.8 mgsugar: 12.4 gtransFat: : -unsaturatedFat: : -
Directions Cherry Bell Cookies
Directions
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Sift together: 3 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ginger and 1/2 teaspoon instant coffee. Put aside.
Cream 1 cup butter or margarine. Add 1 1/4 cups brown sugar. Cream well. Blend in dark corn syrup, egg, and cream. Add dry ingredients and mix well.
Roll out dough, 1/3 at a time on floured board to 1/8 inch thickness. Cut cookies into 2 1/2 inch rounds. Place on ungreased cookie sheet.
To Make Filling: Combine 1/3 firmly packed brown sugar, 1 tablespoon butter, 3 tablespoons cherry juice. Stir in 1 1/2 cups chopped nuts, chopped fine.
Place 1/2 teaspoon filling in center of each round. Shape into a bell by folding sides of dough to meet over the filling using spatula to fold over sides. Make top of bell narrower than at the clapper end. Place 1/2 of a maraschino cherry (cut side down) at open end of each bell for clapper. Bake at 350 degrees F for 12-15 minutes.