Faye's Cherry Bells

• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1/2 teaspoon instant coffee
• 1 cup butter, softened
• 1 1/4 cups packed brown sugar
• 1/4 cup dark Karo syrup
• 1 egg
• 1 tablespoon heavy cream
• 1 1/2 cups finely chopped pecans
• 1/3 cup packed brown sugar
• 3 tablespoons maraschino-cherry juice
• About 72 maraschino cherries

1. 1.
2. Sift flour, baking soda, salt, ginger, and coffee; set aside.
3. Cream the butter with an electric mixer.
4. Add brown sugar; mix well.
5. Blend in the Karo syrup, egg, and cream.
6. Add dry ingredients and mix to make dough; chill well.
7. Meanwhile, prepare filling: Combine nuts, brown sugar, and cherry juice; set aside.
8. 2.
9. Roll out 1/3 of the dough on a lightly floured surface to 1/8-inch thickness; cut into 2 1/2-inch rounds and place on an ungreased baking sheet.
10. Place 1/2 teaspoon of filling in the center of each cookie, then shape into a bell by folding the sides over the filling, making the tops narrower than the bottoms.
11. Place a cherry at the wide end for the clapper.
12. Bake in a preheated 350F oven for 12 to 15 minutes.
13. Cool for 1 minute on a baking sheet, then transfer to a rack to cool.

allpurpose, baking soda, salt, ground ginger, instant coffee, butter, brown sugar, syrup, egg, heavy cream, pecans, brown sugar, maraschinocherry juice, maraschino cherries

Taken from www.epicurious.com/recipes/food/views/fayes-cherry-bells-106792 (may not work)