Christmas Bells

By jenlin

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)

Details

Adapted from foodnetwork.com

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.