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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 18 |
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Our home economists added all-purpose flour to the sugar cookie dough to make it easy to handle and shape these pecan-filled bells. Maraschino cherries provide a festive final touch as the bellsâ clappers. Ingredients:
1/2 tube refrigerated sugar cookie dough, softened |
1/4 cup king arthur unbleached all-purpose flour |
1 tablespoon brown sugar |
2-1/4 teaspoons maraschino cherry juice |
1/2 teaspoon butter, softened |
1/4 cup finely chopped pecans |
5 red or green maraschino cherries, quartered |
Directions:
1. In a small bowl, beat cookie dough and flour until combined. Roll out on a lightly floured surface to 1/8-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 2 in. apart on ungreased baking sheets.
2. In a small bowl, combine the brown sugar, cherry juice and butter. Stir in pecans. Place 1/2 teaspoonful in the center of each cookie. Shape into a bell by folding edges of dough to meet over filling; pinch edges together.
3. Place a piece of cherry at open end of each bell for clapper. Bake at 350° for 7-9 minutes or until edges are lightly browned. Immediately remove to wire racks. Yield: 1-1/2 dozen.
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