Mrs. B's Christmas Bells
- Level: Easy
- Yield: about 4 1/2 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 54 servings
- Calories
- 344
- Total Fat
- 6
- Saturated Fat
- 3
- Carbohydrates
- 73
- Dietary Fiber
- 5
- Sugar
- 63
- Protein
- 2
- Cholesterol
- 13
- Sodium
- 45
- Total: 3 hr (includes chilling time)
- Active: 25 min
Ingredients
Dough:
1 1/4 cups packed dark brown sugar
1 cup unsalted butter, softened
1/4 cup dark corn syrup
1 large egg
1 tablespoon heavy cream
1 1/2 teaspoons lemon zest (from 1 large lemon)
3 1/4 cups all-purpose flour, plus more for work surface
1 tablespoon instant espresso
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon table salt
Filling:
1/3 cup packed dark brown sugar
1 tablespoon maraschino cherry juice (from jar)
1 tablespoon unsalted butter, softened
1 1/2 cups finely chopped toasted pecans
27 maraschino cherries without stems, halved (from two 10-ounce jars)
Directions
- 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.