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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 27 |
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Coffee and ginger flavor this old-fashioned recipe Peggy Graving of Butte, Montana received from her mother-in-law years ago. I always bake up a batch for the dessert buffet I host on Christmas Eve, Peggy writes. Everyone comments on the taste, and the bell shape of the cookies adds to the festive occasion. Ingredients:
1 cup butter, softened |
1-1/4 cups packed brown sugar |
1/4 cup dark corn syrup |
1 egg |
1 tablespoon heavy whipping cream |
3-1/4 cups king arthur unbleached all-purpose flour |
1 teaspoon ground ginger |
1/2 teaspoon instant coffee granules |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
filling: |
1/3 cup packed brown sugar |
3 tablespoons maraschino cherry juice |
1 tablespoon butter, softened |
1-1/2 cups finely chopped pecans |
14 maraschino cherries, quartered |
Directions:
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.
2. 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.
3. 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.
4. 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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