Vanilla Brown Sugar Bells Recipes

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.

AUNT BILL'S BROWN CANDY

Steps:

• Butter a 9x13 inch dish and a medium, heavy saucepan.
• In the buttered saucepan, combine 4 cups sugar and the cream. Have ready.
• In a large heavy skillet over medium heat, pour the remaining 2 cups sugar. Cook, stirring constantly, until sugar begins to melt. Place the saucepan over low heat, stirring occasionally. Continue to cook and stir the sugar in the skillet until it is completely melted and light brown. Pour the melted sugar very slowly, in a thin stream, into the lightly simmering cream, stirring constantly (This step may take five minutes, and works best if someone strong pours the melted sugar v-e-r-y s-l-o-w-l-y.)
• Heat now, without stirring, to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in baking soda (mixture will foam). Drop the butter into the foaming mixture and let rest without stirring 30 minutes.
• Stir in the vanilla with a wooden spoon and continue to stir vigorously until mixture loses its gloss, 10 to 15 minutes. Then fold in pecans and quickly turn candy into the prepared 9x13 inch dish. Let cool until just warm and cut in 1 inch pieces.

VANILLA-BROWN SUGAR BELLS

Steps:

• Heat oven to 350°F. Spray cookie sheets with cooking spray. In large bowl, beat brown sugar and butter with electric mixer on medium speed until creamy. Beat in vanilla bean paste and egg. On low speed, gradually beat in flour, baking soda, salt and cinnamon.
• Divide dough in half. On floured surface, roll each half to 1/4-inch thickness, using lightly floured rolling pin. Cut dough with floured 3-inch bell-shaped cookie cutter. On cookie sheets, place cutouts 1 inch apart.
• Bake 10 to 12 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• In medium microwavable bowl, microwave frosting on High 30 seconds or just until pourable. Dip tops of cookies in frosting, allowing excess to drip off. Sprinkle with assorted sugars. Let stand on cooling rack until firm.

BROWN SUGAR BLONDIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix brown sugar, flour, walnuts, butter, eggs, baking powder, vanilla extract, and salt together in a bowl by hand until smooth. Spread evenly into the prepared pan.
• Bake in the preheated oven until the top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes.
• Remove from the oven and let cool for 10 to 15 minutes before slicing.