Ingredients Jump to Instructions ↓

  1. 1 cup butter, softened

  2. 1-1/4 cups packed brown sugar

  3. 1/4 cup dark corn syrup

  4. 1 egg

  5. 1 tablespoon heavy whipping cream

  6. 3-1/4 cups all-purpose flour

  7. 1 teaspoon ground ginger

  8. 1/2 teaspoon instant coffee granules

  9. 1/2 teaspoon baking soda

  10. 1/2 teaspoon salt FILLING:

  11. 1/3 cup packed brown sugar

  12. 3 tablespoons maraschino cherry juice

  13. 1 tablespoon butter, softened

  14. 1-1/2 cups finely chopped pecans

  15. 14 maraschino cherries, quartered

Instructions Jump to Ingredients ↑

  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. 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.


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