Mary's Bell Cookies
Serves: 6
Irwin Berge
1 January 1970
Based on User reviews:
61
Spice
48
Sweetness
40
Sourness
37
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1.25 cups
Light Brown Sugar (packed)1 tbsp
Unsalted Butter (softened)1.5 cups
Pecan (finely chopped 5 oz)3 cups
All-Purpose Flour1 tsp
Ground Ginger1 tsp
Baking Soda1 tsp
Salt1 large
Egg1 tbsp
Heavy CreamDirections:
1
Make filling: Stir together brown sugar, butter, and 3 tablespoons cherry juice until combined, then stir in pecans
2
Set cherries aside
3
Stir together brown sugar, butter, and 3 tablespoons cherry juice until combined, then stir in pecans
4
Set cherries aside
5
Make cookies: Put oven racks in upper and lower thirds of oven and preheat oven to 350°F
6
Whisk together flour, ginger, baking soda, salt, and coffee
7
Beat together brown sugar and shortening in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 6 to 8 minutes
8
Add corn syrup, egg, and cream and beat until combined well
9
Reduce speed to low and add flour mixture, then mix until combined
10
Roll out one third of dough between 2 sheets of wax paper to 1/8-inch thick (about 15 by 11 inches)
11
Chill dough on wax paper on a baking sheet until slightly firm, about 10 minutes
12
Cut out as many cookies as possible with cutter and transfer with a metal spatula to 2 ungreased large baking sheets, spacing them 1/2 inch apart
13
Roll out, chill, and cut remaining dough in same manner
14
Reserve scraps
15
Center 1/2 teaspoon nut filling on lower half of each cookie, then, using spatula, fold sides in toward center to form a cone
16
(Dough may crack along fold; part of filling will be exposed
17
) Stem and quarter cherries
18
Place 1 cherry quarter over exposed filling on each cookie to make bell clapper
19
Bake cookies, switching position of sheets halfway through baking, until edges are pale golden, 12 to 16 minutes total
20
Transfer to racks to cool completely
21
Reroll scraps, then make more cookies in same manner (reroll only twice), baking them on cooled sheets
22
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F
23
Whisk together flour, ginger, baking soda, salt, and coffee
24
Beat together brown sugar and shortening in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 6 to 8 minutes
25
Add corn syrup, egg, and cream and beat until combined well
26
Reduce speed to low and add flour mixture, then mix until combined
27
Roll out one third of dough between 2 sheets of wax paper to 1/8-inch thick (about 15 by 11 inches)
28
Chill dough on wax paper on a baking sheet until slightly firm, about 10 minutes
29
Cut out as many cookies as possible with cutter and transfer with a metal spatula to 2 ungreased large baking sheets, spacing them 1/2 inch apart
30
Roll out, chill, and cut remaining dough in same manner
31
Reserve scraps
32
Center 1/2 teaspoon nut filling on lower half of each cookie, then, using spatula, fold sides in toward center to form a cone
33
(Dough may crack along fold; part of filling will be exposed
34
) Stem and quarter cherries
35
Place 1 cherry quarter over exposed filling on each cookie to make bell clapper
36
Bake cookies, switching position of sheets halfway through baking, until edges are pale golden, 12 to 16 minutes total
37
Transfer to racks to cool completely
38
Reroll scraps, then make more cookies in same manner (reroll only twice), baking them on cooled sheets