cherry bell cookies

Ingredients

• Servings: 5
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1/2 teaspoon instant coffee granules
• 1 cup butter
• 1 1/4 cups packed brown sugar
• 1/4 cup dark corn syrup
• 1 egg, beaten
• 1 tablespoon cream
• 1/3 cup packed brown sugar
• 1 tablespoon butter
• 3 tablespoons cherry juice
• 1 1/2 cups chopped walnuts
• 60 maraschino cherries, halved

Recipe

• sift together: 3 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ginger and 1/2 teaspoon instant coffee. put aside.
• cream 1 cup butter or margarine. add 1 1/4 cups brown sugar. cream well. blend in dark corn syrup, egg, and cream. add dry ingredients and mix well.
• roll out dough, 1/3 at a time on floured board to 1/8 inch thickness. cut cookies into 2 1/2 inch rounds. place on ungreased cookie sheet.
• to make filling: combine 1/3 firmly packed brown sugar, 1 tablespoon butter, 3 tablespoons cherry juice. stir in 1 1/2 cups chopped nuts, chopped fine.
• place 1/2 teaspoon filling in center of each round. shape into a bell by folding sides of dough to meet over the filling using spatula to fold over sides. make top of bell narrower than at the clapper end. place 1/2 of a maraschino cherry (cut side down) at open end of each bell for clapper. bake at 350 degrees f for 12-15 minutes.