MRS. B'S CHRISTMAS BELLS
Provided by Valerie Bertinelli
Categories dessert
Time 3h
Yield about 4 1/2 dozen
Number Of Ingredients 17
Steps:
- Make the Dough: Beat the brown sugar and butter with an electric mixer at medium speed until light and fluffy, about 3 minutes. Beat in the corn syrup, egg, cream, and lemon zest. Whisk together the flour, instant espresso, ginger, cinnamon, baking soda, and salt in a separate bowl; gradually add to the butter mixture, and beat at low speed until combined. Shape the dough into a flat disk; wrap with plastic wrap. Chill the dough until firm, at least 2 hours.
- Preheat the oven to 350 degrees F.
- Make the Filling: Stir together the brown sugar, maraschino cherry juice and butter until blended; stir in the pecans.
- Roll the dough to 1/8-inch thickness on a lightly floured surface. Cut with a 2 1/2-inch round cookie cutter. Place the dough circles 2 inches apart on ungreased baking sheets.
- Place 1/2 teaspoon of the filling in the center of each dough circle. Shape into a cone by folding the edges of the dough to meet over the filling; pinch the edges together. Place 1 cherry half at the opening end of each bell for the clapper.
- Bake until golden brown, about 12 minutes. Cool on the pans for 5 minutes; remove to a wire rack to cool completely.
SPICED CHERRY BELL COOKIES
At Christmas, my mother always baked 12 different types of cookies and placed trays of them on our dining room table, along with nuts, candies, and fruits. It was always beautiful. She passed this recipe on to me because it was my absolute favorite. Not too sweet, just right! The dough can bit a bit sticky, so keep it refrigerated until ready to use, and try to work quickly with it.
Provided by saammw
Categories Dessert
Time 1h42m
Yield 5 dozen
Number Of Ingredients 15
Steps:
- For dough:.
- Sift together flour, baking soda, salt, ginger and coffee. Cream butter and gradually add firmly packed brown sugar. Mix well.
- Blend in dark corn syrup, egg and heavy cream. Beat well. Add dry ingredients and mix thoroughly.
- Refrigerate dough for at least one hour. Roll out dough, 1/3 at a time on floured surface to 1/8 inch thickness. Cut into 3-inch rounds. Place on cookie sheet lined with parchment paper.
- For filling:.
- Combine all filling ingredients and mix well. Place 1/2 teaspoons of filling in the center of each round. Shape into a bell by folding the two upper edges of dough toward the center, covering all but the lower edge of the filling, using a spatula if necessary. Place 1/4 or 1/2 of a maraschino cherry just below lower edge of filling for the clapper. Bake at 350 degrees 12-15 minutes.
Nutrition Facts : Calories 1181.1, Fat 65.5, SaturatedFat 27.9, Cholesterol 150.1, Sodium 473.1, Carbohydrate 142.8, Fiber 5.2, Sugar 73, Protein 12.5
CHERRY BELL COOKIES
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.
Provided by Robin J.
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Yield 30
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 214.2 calories, Carbohydrate 28.1 g, Cholesterol 24.2 mg, Fat 10.8 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 4.7 g, Sodium 116.8 mg, Sugar 12.4 g
CHEERY CHERRY COOKIES
With a tall glass of ice-cold milk, a couple of cherry cookies really hit the spot for dessert or as a snack. The coconut and bits of cherries provide a fun look and texture. -Judy Clark, Elkhart, Indiana
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream brown sugar and butter until light and fluffy. Beat in the egg, milk and vanilla. In another bowl, mix the flour, salt and baking soda; gradually beat into creamed mixture. Stir in the cherries, coconut and pecans. , Drop by teaspoonfuls onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 81 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 74mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
SPICED CHERRY BELLS
MY MOM USED TO MAKE THESE AT CHRISTMAS TIME. THEY ARE ONE OF MY KIDS FAVORITES. JUST DON'T SKIMP ON ANY OF THE INGREDIANTS
Provided by Missy Parent
Categories Cookies
Time 5h15m
Number Of Ingredients 13
Steps:
- 1. SIFT DRY INGREDIANTS
- 2. CREAM- BUTTER, BROWN SUGAR,KARO SYRUP, EGG, AND CREAM. MIX DRY INGREDIANTS. DIVIDE DOUGH IN FOURTHS AND CHILL FOR ATLEAST 4 HOURS. ROLL DOUGH 1/3 AT A TIME TO 1/8IN. CUT INTO ROUNDS. PLACE 1/2 TO 1 TSP. FILLING IN MIDDLE OF COOKIE FOLD OVER SIDES. PLACE 1/2 CUT CHERRY ON THE EDGE OF FILLING. BAKE AT 350 FOR 12-15 MIN.
- 3. FILLING- MIX BROWN SUGAR, BUTTER, CHERRY JUICE AND PECANS.
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CHERRY BELL COOKIES – MY RECIPE REVIEWS
From myrecipereviews.com
Servings 2Total Time 3 hrs 40 minsCategory CookiesCalories 107 per serving
- In a stand-mixer bowl, beat the butter and sugar together until smooth and creamy, scraping down the sides a couple of times (3-4 minutes). Beat in the egg yolk and vanilla and blend well. Set the mixer speed to low and add the salt, then gradually add the flour 1/2 cup at a time, scraping down the bowl a couple of times. The dough will be soft and thick.
- Lightly flour a surface and turn out the dough onto it. Form the dough into an 8-inch long log and wrap tightly in plastic wrap. Refrigerate at least 3 hours before slicing (better overnight).
- Preheat the oven to 375°. Prepare a couple of cookie sheets with parchment paper. Slice the log into 1/4" cookies and place on a cookie sheet. The cookies should be about 2 1/2" to 3" round. Let the dough sit on the cookie sheets for about 5 minutes to reach almost room temperature.
- To form the bells, fold two edges of the upper half of the cookie over to the middle of the cookie, overlapping just slightly. Make sure the top of the cookie is a little smaller than the bottom half. (see photos of the cookies) Place half of a cherry in the bottom part of the bell to be the "clapper."
SPICED CHERRY BELLS | MRFOOD.COM
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