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.

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.

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.