Ingredients
1 cup butter, softened1-1/4 cups packed brown sugar1/4 cup dark corn syrup1 egg1 tablespoon heavy whipping cream3-1/4 cups all-purpose flour1 teaspoon ground ginger1/2 teaspoon instant coffee granules1/2 teaspoon baking soda1/2 teaspoon saltFILLING:1/3 cup packed brown sugar3 tablespoons maraschino cherry juice1 tablespoon butter, softened1-1/2 cups finely chopped pecans14 maraschino cherries, quartered
Preparation
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.
