Spiced Cherry Bell Cookies Recipes

SPICED CHERRY BELL COOKIES

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.

MRS. B'S CHRISTMAS BELLS

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.

WHITE PEPPER CHERRY COOKIES

Steps:

• Whisk together the flour, baking powder, pepper and salt in a medium bowl. Set aside.
• Beat the butter and sugar in a bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and beat to combine. Add the flour mixture and beat on medium-low speed until just incorporated. Stir in the cherries.
• Lay out a large piece of plastic wrap and scoop the dough on top. Using the plastic as an aide, form the dough into an even log, about 2 inches in diameter and 10 inches long. Refrigerate until very firm, at least 2 hours and up to overnight.
• Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Unwrap the dough, place it on a cutting board and use a serrated knife to cut it into 1/4-inch-thick rounds. Lay the rounds on the prepared baking sheets about 1 inch apart. Dust very lightly with white pepper.
• Bake the cookies until just golden on the bottom and edges, about 12 minutes. Cool on the baking sheets 5 minutes, then carefully transfer to a rack and cool completely. Repeat with any remaining cookies, cooling the baking sheets between batches.

SILVER BELLS

Steps:

• Cream butter and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Divide dough into quarters. Shape each into a disk; cover. Refrigerate until firm enough to roll, about 2 hours., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. bell-shaped cookie cutter. Place 1 in. apart on greased baking sheets. Bake until edges begin to brown, 12-15 minutes. Remove from pans to wire racks to cool completely., In a microwave, melt chips and shortening; stir until smooth. If desired, tint with food coloring. Spread over cookies. Let stand until set; brush with shimmer dust.

CHERRY BELL COOKIES

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.