Cherry Bell Cookies

Cherry Bell Cookies
  • PREP TIME
    0 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    0 mins
  • SERVING
    30 People
  • VIEWS
    100

Evoke the warmth of holiday memories with these delightful Cherry Bell Cookies. A nutty filling, kissed with cherry essence, nestles within a delicate, bell-shaped cookie, topped with a vibrant maraschino cherry 'clapper'. These are not just cookies; they're edible ornaments for your dessert plate.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    28 g
  • Cholesterol
    24 mg
  • Fiber
    1 g
  • Protein
    3 g
  • Saturated Fat
    5 g
  • Sodium
    117 mg
  • Sugar
    12 g
  • Fat
    11 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, ginger, and instant coffee until well combined. Set aside. (5 minutes)

Image Step 02
02 Step

Recipe View 5 mins Cream Butter and Sugar: In a large bowl, cream together the softened butter and 1 1/4 cups of brown sugar until light and fluffy. (5 minutes)

Image Step 03
03 Step

Recipe View 2 mins Add Wet Ingredients: Blend in the dark corn syrup, beaten egg, and heavy cream until thoroughly combined. (2 minutes)

Image Step 04
04 Step

Recipe View 5 mins Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)

Image Step 05
05 Step

Recipe View 15 mins Roll and Cut: On a lightly floured surface, roll out the dough, about 1/3 at a time, to 1/8 inch thickness. Cut out cookies using a 2 1/2 inch round cookie cutter. Place the rounds on an ungreased baking sheet. (15 minutes)

Image Step 06
06 Step

Recipe View 5 mins Prepare Filling: In a separate bowl, combine the 1/3 cup brown sugar, 1 tablespoon butter, and cherry juice. Stir in the finely chopped walnuts until well mixed. (5 minutes)

Image Step 07
07 Step

Recipe View 20 mins Assemble Cookies: Place 1/2 teaspoon of the filling in the center of each cookie round. Shape the dough into a bell by folding the sides over the filling, using a spatula to help shape and seal the edges. Make the top of the bell narrower than the bottom. (20 minutes)

Image Step 08
08 Step

Recipe View 5 mins Add Cherry Clapper: Place a maraschino cherry half (cut side down) at the open end of each bell to resemble a clapper. (5 minutes)

Image Step 09
09 Step

Recipe View 15 mins Bake: Bake in a preheated oven at 350 degrees F (175 degrees C) for 12-15 minutes, or until the cookies are lightly golden. (12-15 minutes)

Image Step 10
10 Step

Recipe View 10 mins Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)

For a richer flavor, consider using toasted walnuts in the filling.
If the dough becomes too soft to work with, chill it in the refrigerator for 15-20 minutes.
Store the baked cookies in an airtight container at room temperature for up to a week.
The dough can be made ahead and stored in the refrigerator for up to 2 days. Let soften slightly before rolling out.

Leif Bartoletti

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 33 Ratings)
Total Reviews: (4)
  • Katelyn Schmidt

    The filling is absolutely delicious. I might try using pecans next time for a different flavor profile.

  • Morgan Haag

    My family loved these! I especially appreciated the tip about chilling the dough – it made them so much easier to work with.

  • Elsie Hoeger

    I love how easy these are to make, and they look so impressive. Definitely adding them to my regular baking rotation.

  • Kirstin Bogan

    These cookies were a hit at my holiday party! The cherry flavor is so festive.

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