Friday, November 2, 2012

[CHRISTMAS-RECIPE] Cherry Nut Bells

Cherry Nut Bells
       
 
Makes: 8 ½ dozen
Laura Kapp of Mequon entered this attractive
cookie, which is from the old Wisconsin Electric
Co. cookie books. However, "I've never seen it on
any other holiday cookie plate beyond my mom's,
my sister's and mine," Kapp wrote. It's a putzy
recipe but worth it, she wrote.
Ingredients:

1 cup (2 sticks) butter, room temperature
1 ¼ cups packed brown sugar
¼ cup dark corn syrup
1 egg
1 tablespoon heavy whipping cream
3 cups flour
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon ground cinnamon
Nut Filling (see recipe)
Candied cherry pieces
Nut filling:
1/3 cup packed brown sugar
3 tablespoons maraschino cherry juice
1 tablespoon butter
1 ½ cups finely chopped pecans
 
 
Preparation:
In bowl, cream butter. Add sugar and syrup
gradually. Beat in egg and cream. Blend in dry
ingredients. Cover and chill.
Make Nut Filling.
Preheat oven to 350 degrees.
Roll out dough on lightly floured surface to 1/8-inch
thickness. Cut out circles with 2-inch round cookie
cutter. Place on ungreased cookie sheets. Place ½
teaspoonful of filling in center of each round.
Shape into a bell by folding sides of dough over to
meet over the filling. Pinch sides together. Place a
piece of candied cherry at the open end of each
bell for a clapper.
Bake in preheated oven 10 to 15 minutes.
Nut filling:
In bowl, combine all ingredients.

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