Ingredients
- 1 1/4 cups packed dark brown sugar
- 1 cup unsalted butter, softened
- 1/4 cup dark corn syrup
- 1 large egg
- 1 tablespoon heavy cream
- 1 1/2 teaspoons lemon zest (from 1 large lemon)
- 3 1/4 cups all-purpose flour, plus more for work surface
- 1 tablespoon instant espresso
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/3 cup packed dark brown sugar
- 1 tablespoon maraschino cherry juice (from jar)
- 1 tablespoon unsalted butter, softened
- 1 1/2 cups finely chopped toasted pecans
- 27 maraschino cherries without stems, halved (from two 10-ounce jars)
Preparation
Step 1
Make the Dough: Beat the brown sugar and butter with an electric mixer at medium speed until light and fluffy, about 3 minutes. Beat in the corn syrup, egg, cream, and lemon zest. Whisk together the flour, instant espresso, ginger, cinnamon, baking soda, and salt in a separate bowl; gradually add to the butter mixture, and beat at low speed until combined. Shape the dough into a flat disk; wrap with plastic wrap. Chill the dough until firm, at least 2 hours.
Preheat the oven to 350 degrees F.
Make the Filling: Stir together the brown sugar, maraschino cherry juice and butter until blended; stir in the pecans.
Roll the dough to 1/8-inch thickness on a lightly floured surface. Cut with a 2 1/2-inch round cookie cutter. Place the dough circles 2 inches apart on ungreased baking sheets.
Place 1/2 teaspoon of the filling in the center of each dough circle. Shape into a cone by folding the edges of the dough to meet over the filling; pinch the edges together. Place 1 cherry half at the opening end of each bell for the clapper.
Bake until golden brown, about 12 minutes. Cool on the pans for 5 minutes; remove to a wire rack to cool completely.