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Cherry Bell Cookies

By: Robin J.

"My mother, who was an avid collector of cookie recipes, always baked this cookie for Christmas. It is one of the many had in her special recipe book, which held only her favorite recipes."

Rate/Review | Read Reviews (27)

What to Drink?
	Port
	Eggnog Russian
	Hot Chocolate

Servings (Help)

US Metric Calculate

Original Recipe Yield 5 dozen

Ingredients

3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon instant coffee granules
1 cup butter
1 1/4 cups packed brown sugar
1/4 cup dark corn syrup
1 egg, beaten
1 tablespoon cream
1/3 cup packed brown sugar
1 tablespoon butter
3 tablespoons cherry juice
1 1/2 cups chopped walnuts
60 maraschino cherries, halved

Directions

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.