Terri Cherri Bell Cookies

 

Ingredients:

Filling:

1/3

Cup

Light Brown Sugar, Firmly Packed

1

Tbl

Butter, Softened

18

 

Maraschino Cherries

3

tbl

Maraschino Cherry Juice

1-1/2

Cups

Pecans, Finely Chopped

Cookies:

3

Cups

All-Purpose Flour

1

Tsp

Ground Ginger

Tsp

Baking Soda

Tsp

Salt

Tsp

Instant Coffee Granules Or Instant Espresso Coffee

1-1/4

cup

Light Brown Sugar, Firmly Packed

1

Cup

Butter

Cup

Light Corn Syrup

1

Large Egg

1

Tbl

Heavy Cream

Directions:

Filling: stir together 1/3 cup brown sugar, 1 tablespoon butter, and cherry juice until combined, Stir in pecans, Set cherries aside.

Cookies: Mix together in a small bowl, the flour, ginger, baking powder, salt and coffee.

Beat together 1-1/4 cup brown sugar and butter with an electric mixer at medium-high speed until light and fluffy, about 8 minutes. Add corn syrup, egg, and cream, beat until well combined, Reduce mixer speed to low and add flour mixture, then mix until combined.

Divide the dough into 4 even pieces, place 1/4 of dough on a sheet of plastic wrap and roll into a 10 x 1-1/2 log. Repeat with the remaining dough, chill dough until slightly firm, about 10 minutes.

Quarter cherries and set aside. Preheat oven to 350F.

Remove one dough log from refrigerator, cut into 1/8 thick slices. Place teaspoon of filling on lower half of each cookie, fold sides of cookie in toward center to form a cone. Place on an ungreased cookie sheet about 1 apart. Place 1 cherry quarter over exposed filling to make a bell clapper. Bake cookies for 12-1 minutes or until golden brown. Repeat with remaining dough. (if dough appears to be cracking, let sit at room temperature for about 5 minutes)

 

Yields

5 dozen

 

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