SPICED CHERRY BELLS
Coffee and ginger flavor this old-fashioned recipe Peggy Graving of Butte, Montana received from her mother-in-law years ago. "I always bake up a batch for the dessert buffet I host on Christmas Eve," Peggy writes. "Everyone comments on the taste, and the bell shape of the cookies adds to the festive occasion."
Provided by Taste of Home
Yield About 4-1/2 dozen.
Number Of Ingredients 16
- 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.
Nutrition Facts : Calories 232 calories, Fat 12g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 153mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
CHERRY BELL COOKIES
My mother, who was an avid collector of cookie recipes, always baked this cookie for Christmas. It is one of the many had in her special recipe book, which held only her favorite recipes.
Provided by Robin J.
Number Of Ingredients 15
- Sift together: 3 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ginger and 1/2 teaspoon instant coffee. Put aside.
- Cream 1 cup butter or margarine. Add 1 1/4 cups brown sugar. Cream well. Blend in dark corn syrup, egg, and cream. Add dry ingredients and mix well.
- Roll out dough, 1/3 at a time on floured board to 1/8 inch thickness. Cut cookies into 2 1/2 inch rounds. Place on ungreased cookie sheet.
- To Make Filling: Combine 1/3 firmly packed brown sugar, 1 tablespoon butter, 3 tablespoons cherry juice. Stir in 1 1/2 cups chopped nuts, chopped fine.
- Place 1/2 teaspoon filling in center of each round. Shape into a bell by folding sides of dough to meet over the filling using spatula to fold over sides. Make top of bell narrower than at the clapper end. Place 1/2 of a maraschino cherry (cut side down) at open end of each bell for clapper. Bake at 350 degrees F for 12-15 minutes.
Nutrition Facts : Calories 214.2 calories, Carbohydrate 28.1 g, Cholesterol 24.2 mg, Fat 10.8 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 4.7 g, Sodium 116.8 mg, Sugar 12.4 g
SPICED CHERRY BELL COOKIES
At Christmas, my mother always baked 12 different types of cookies and placed trays of them on our dining room table, along with nuts, candies, and fruits. It was always beautiful. She passed this recipe on to me because it was my absolute favorite. Not too sweet, just right! The dough can bit a bit sticky, so keep it refrigerated until ready to use, and try to work quickly with it.
Provided by saammw
Yield 5 dozen
Number Of Ingredients 15
- For dough:.
- Sift together flour, baking soda, salt, ginger and coffee. Cream butter and gradually add firmly packed brown sugar. Mix well.
- Blend in dark corn syrup, egg and heavy cream. Beat well. Add dry ingredients and mix thoroughly.
- Refrigerate dough for at least one hour. Roll out dough, 1/3 at a time on floured surface to 1/8 inch thickness. Cut into 3-inch rounds. Place on cookie sheet lined with parchment paper.
- For filling:.
- Combine all filling ingredients and mix well. Place 1/2 teaspoons of filling in the center of each round. Shape into a bell by folding the two upper edges of dough toward the center, covering all but the lower edge of the filling, using a spatula if necessary. Place 1/4 or 1/2 of a maraschino cherry just below lower edge of filling for the clapper. Bake at 350 degrees 12-15 minutes.
Nutrition Facts : Calories 1181.1, Fat 65.5, SaturatedFat 27.9, Cholesterol 150.1, Sodium 473.1, Carbohydrate 142.8, Fiber 5.2, Sugar 73, Protein 12.5
- For the cookies: In the bowl of an electric mixer, cream the shortening and granulated sugar together until light and fluffy. Add the molasses, vinegar and egg and beat on high speed to blend thoroughly.
- Sift together the ginger, baking soda, cinnamon, cloves, salt and 4 cups of the flour in a separate bowl. Add the dry ingredients to the creamed shortening and sugar and mix to make a firm, manageable dough, adding more flour if needed. Wrap the dough in plastic and refrigerate until firm, about 3 hours.
- Preheat the oven to 375 degrees F. Lightly spray 2 baking sheets with cooking spray.
- Spray a rolling pin with cooking spray and lightly flour your work surface. Roll the dough to 1/8-inch thickness and cut it into desired shapes with a knife or cookie cutters. (You can reroll the scraps to make a few more cookies.) Place the cookies 1 inch apart on the prepared baking sheets and bake for 5 to 6 minutes. Cool the cookies for 2 minutes on the baking sheets before removing to a wire rack to cool completely. Repeat with the remaining dough.
- For the royal icing: Beat the egg whites and 1/3 cup of the confectioners' sugar with a wire whisk or the whisk attachment of your mixer. Add another 1/3 cup sugar and the cream of tartar and beat 10 minutes longer. Add the remaining sugar and beat until the mixture is smooth and thick. The icing can be tinted as desired with food coloring.
- Ice the cooled cookies with the royal icing as desired.
This recipe has been in my family for a long time. The smell will send friends and family running for the warmth of the kitchen. A note about good cookie baking: Halfway through, I always rotate the tray in the oven so the cookies bake evenly on all sides. This recipe is no exception.
Provided by Alex Guarnaschelli
Yield about 6 dozen cookies
Number Of Ingredients 21
- In the bowl of an electric mixer fitted with a paddle, add the butter, sugar and orange zest and beat until smooth, 5 to 8 minutes.
- Meanwhile, in a medium bowl, sift together the flour, baking powder, baking soda, dry ginger, nutmeg, allspice, cinnamon, cloves and salt. Whisk to blend. Set aside.
- In another bowl, whisk together the eggs, molasses and lemon juice.
- Preheat the oven to 350 degrees F.
- When the butter and sugar are integrated, lower the speed of the mixer and add the dry ingredients. Add the egg mixture and when blended, remove the bowl from the machine. Divide the cookie dough in half. Press the first half of the dough in between 2 sheets of waxed paper or plastic wrap and chill for 15 minutes. Repeat with the second half. This step will make it easier to finish rolling out the dough when it has chilled. It will also mean you only have half of the dough getting warm as you roll it.
- Lightly flour a flat surface. Use a floured rolling pin to gently roll the first half of the dough about 1/2-inch thick. Lightly flour the cookie cutter(s) and cut the shapes, making as few scraps as possible. Use a metal spatula to gently transfer them, cookie by cookie, (the cookies should be similar size) to a baking sheet. Repeat with the other half of the dough and transfer them to another baking sheet. A note about crowding the tray(s): these particular cookies can spread a little. Leave room between the cookies. Better to use 3 baking sheets with fewer cookies than to crowd them on 2 trays. Bake until brown around the edges, 8 to 10 minutes.
- Got scraps? Form the scraps into a ball, press it flat and chill in the refrigerator. These cookies may be a little more "tough" because the dough will have been worked a little more than the others. Why not have a little frosting on your gingerbread?
- In a medium bowl add all of the ingredients and whisk together to combine. If too thick in consistency, add a touch more orange juice or water to thin out.
- Use a pastry bag fitted with a star tip to pipe the frosting between 2 of the gingerbread cookies. Press the 2 cookies halves gently together.
- Variation: I love springerle, the German anise-flavored cookies, for the delicate molds (and carved rolling pins) used to make them. I have made this recipe with springerle molds with stunning results. The kind of cookies that make people marvel at how great they look before they eat a half a plate of them! Simply dust the decorative molds (or rolling pin) with flour, shaking lightly to remove any excess. Roll the dough very thin (between 1/2 and 1/4-inch thick). Press or roll the dough into the molds and trace the shapes with a sharp knife to extract the cookies. Arrange them on a greased baking sheet (with some space between them) and bake for 6 to 8 minutes. Not using molds? Scoop the batter in teaspoons and roll them into balls. Press the balls onto a greased baking sheet or press with the tines of a fork to make ridges. Bake until brown around the edges, about 10 to 12 minutes. These cookies are so beautiful, they can stand alone. Or...make gingerbread sandwiches using the above frosting as the filling...
CRISPY SPICED CHICKPEAS WITH PEPPERS AND TOMATOES
This vegetarian sheet-pan supper has verve to spare. You will need two sheet pans to make it, but that's about all the kitchen equipment necessary. On one of them, spice-coated chickpeas are roasted until golden and crisp, while juicy peppers, tomatoes and onions caramelize on the other. Handfuls of bright fresh herbs and sweet pomegranate seeds add color and crunch. Serve this by itself for a light dinner, or with couscous or rice for something more substantial.
Provided by Melissa Clark
Yield 4 servings
Number Of Ingredients 17
- Heat the oven to 450 degrees and arrange racks on the top and bottom thirds of the oven.
- In a large bowl, toss chickpeas with 2 tablespoons oil, the cumin, coriander, turmeric, cayenne and 1/2 teaspoon salt until evenly coated. Spread onto a rimmed sheet pan in a single layer and top with 3 thyme sprigs.
- On a second sheet pan, combine bell peppers, tomatoes, onion, jalapeños and remaining thyme sprigs with 2 tablespoons oil and remaining 1/2 teaspoon salt. Spread vegetables into one layer.
- Place chickpea pan on the bottom rack and vegetables on the top rack and roast for 10 minutes. Switch pan positions. Roast chickpeas until crisped but still tender, about 5 minutes, and roast vegetables until golden brown, about 10 minutes. If the vegetables are tender but not browned, place the pan under the broiler for 1 to 2 minutes to caramelize. Discard thyme sprigs.
- While the chickpeas and vegetables roast, whisk lemon juice, garlic and remaining 1/4 cup oil in a small bowl. Season with salt to taste.
- Arrange vegetables on a large platter and drizzle with half the dressing, then top with crispy chickpeas, fresh herbs and pomegranate seeds. Drizzle remaining dressing over everything. Serve with couscous or rice, if you like.
SPICY TART CHERRY CHUTNEY
- With a vegetable peeler remove two 2-inch strips orange zest and cut into fine julienne strips, reserving orange for another use. In a heavy saucepan stir together all ingredients and bring to a boil. Simmer mixture, stirring occasionally (stir more frequently toward end of cooking), about 50 minutes, or until thickened and syrupy. Cool chutney. Chutney keeps, covered and chilled, 3 weeks.
CHERRY NUT COOKIES
A PRETTY cookie which will make your cookie tray at Christmas look good! The cherry and nut combination in a buttery base is delicious! A rolled type dough which can be made and baked later. These cookies freeze very well for make ahead plans. This basic cookie dough I have tried many times substituting different ad-ins.
Provided by Seasoned Cook
Yield 50 cookies
Number Of Ingredients 9
- Mix softened butter and sugar until fluffy. Add eggs and vanilla, mixing well.
- Combine flour, baking soda and salt in a separate bowl and add to creamed mixture. Stir in candied cherries and pecans.
- Shape dough into long rolls about 2 inches in diameter. Wrap in wax paper and chill at least 4 hours. (May be made days ahead before baking and stored in refrigerator or freezer. Let dough thaw slightly before slicing.).
- Unwrap and cut into 1/4 inch slices; place on ungreased cookie sheet.
- Bake in a 350 degree oven for approximately 10 minutes.
Nutrition Facts : Calories 111.8, Fat 5.5, SaturatedFat 2.5, Cholesterol 18.2, Sodium 47.1, Carbohydrate 14.6, Fiber 0.4, Sugar 8.2, Protein 1.3
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Top Asked Questions
How do you make cherry cookie dough with corn syrup?Blend in dark corn syrup, egg, and cream. Add dry ingredients and mix well. Roll out dough, 1/3 at a time on floured board to 1/8 inch thickness. Cut cookies into 2 1/2 inch rounds. Place on ungreased cookie sheet. To Make Filling: Combine 1/3 firmly packed brown sugar, 1 tablespoon butter, 3 tablespoons cherry juice.
How to bake Cherry cone cookies with filling?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.
What kind of cherries do you use for cookies?Fresh cherries, dried cherries, and maraschino cherries make great additions to cookies. You'll love these cherry cookie recipes including cherry cheesecake brownies, chocolate cherry cookies, and oatmeal cherry cookies.
What is the best way to cook cherries?Drain cherries and reserve syrup. Combine cherry syrup in saucepan with cornstarch, sugar, vinegar, water and spices. Cook over medium heat, stirring constantly, until thick and clear. Add wine and cherries. Pour over ham slices and bake at 350F 45 minutes.