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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Faye Gardner, Haleyville, Ala. I perfected a sister-in-law's cookie and have been baking them every Christmas since 1969. Ingredients:
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 |
1 1/2 cups finely chopped pecans |
1/3 cup packed brown sugar |
3 tablespoons maraschino-cherry juice |
about 72 maraschino cherries |
Directions:
1. 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. 2. Roll out 1/3 of the dough on a lightly floured surface to 1/8-inch thickness; cut into 2 1/2-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.
3. Per cookie: 109 calories, 15g carbohydrates, 2g protein, 5g fat, 12mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
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