Directions:
- In a bowl, cream butter and brown sugar. Beat in corn syrup, egg and cream. Combine dry ingredients; gradually add to the creamed mixture and mix well. Cover and refrigerate dough for 2-4 hours or overnight.
- On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in. cookie cutter. Place 2 in. apart on ungreased baking sheets.
- In a bowl, combine the first three filling ingredients; mix well. Stir in pecans. Place 1/2 teaspoon of filling in the center of each cookie. Shape into a cone by folding edges of dough to meet over filling; pinch edges together. Place a piece of cherry at open end of each bell for clapper.
- Bake at 350° for 12-15 minutes or until golden brown. Immediately remove to wire racks to cool. Yield: About 4-1/2 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 396.6 Kcal (1660 kJ) | ||
| Calories from fat | 155.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.33g | 27% | |
|---|---|---|---|
| Cholesterol | 26.03mg | 9% | |
| Sodium | 75.59mg | 3% | |
| Potassium | 66.97mg | 1% | |
| Total Carbs | 54.18g | 18% | |
| Sugars | 6.52g | 26% | |
| Dietary Fiber | 1.26g | 5% | |
| Protein | 5.48g | 11% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.5mg | 3% | |
| Calcium | 17.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 335.23 Kcal (1404 kJ) | ||
| Calories from fat | 131.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.65g | 27% | |
|---|---|---|---|
| Cholesterol | 22mg | 9% | |
| Sodium | 63.89mg | 3% | |
| Potassium | 56.61mg | 1% | |
| Total Carbs | 45.79g | 18% | |
| Sugars | 5.51g | 26% | |
| Dietary Fiber | 1.07g | 5% | |
| Protein | 4.63g | 11% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.4mg | 3% | |
| Calcium | 14.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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