Cherry Bell Cookies

Recipe View 5 mins Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, ginger, and instant coffee until well combined. Set aside. (5 minutes)

Recipe View 5 mins Cream Butter and Sugar: In a large bowl, cream together the softened butter and 1 1/4 cups of brown sugar until light and fluffy. (5 minutes)

Recipe View 2 mins Add Wet Ingredients: Blend in the dark corn syrup, beaten egg, and heavy cream until thoroughly combined. (2 minutes)

Recipe View 5 mins Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)

Recipe View 15 mins Roll and Cut: On a lightly floured surface, roll out the dough, about 1/3 at a time, to 1/8 inch thickness. Cut out cookies using a 2 1/2 inch round cookie cutter. Place the rounds on an ungreased baking sheet. (15 minutes)

Recipe View 5 mins Prepare Filling: In a separate bowl, combine the 1/3 cup brown sugar, 1 tablespoon butter, and cherry juice. Stir in the finely chopped walnuts until well mixed. (5 minutes)

Recipe View 20 mins Assemble Cookies: Place 1/2 teaspoon of the filling in the center of each cookie round. Shape the dough into a bell by folding the sides over the filling, using a spatula to help shape and seal the edges. Make the top of the bell narrower than the bottom. (20 minutes)

Recipe View 5 mins Add Cherry Clapper: Place a maraschino cherry half (cut side down) at the open end of each bell to resemble a clapper. (5 minutes)

Recipe View 15 mins Bake: Bake in a preheated oven at 350 degrees F (175 degrees C) for 12-15 minutes, or until the cookies are lightly golden. (12-15 minutes)

Recipe View 10 mins Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)