Best Christmas Bellsstrawberry Lilies Recipes

CHRISTMAS STRAWBERRIES

Steps:

• Mix all ingredients together.
• Shape into a strawberry
• Roll into extra strawberry jello or.
• roll into sugar.
• place leaves on top.

MINI STRAWBERRY SANTAS

Steps:

• Cut the hulled-side strawberries so they can stand up on a plate. Slice the tip off each strawberry to make the 'hat'; set aside.
• Beat cream and confectioners' sugar in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the whipped cream will form soft mounds.
• Spoon a large dollop of whipped cream on top of strawberry base for the 'face' and 'beard'. Set the 'hat' atop the 'face'. Add a dot of whipped cream, using a toothpick, on top of the 'hat' for the 'pom-pom' and 2 dots on the strawberry base for 'buttons'. Place 2 sprinkles on the 'face' for 'eyes'.

MRS. B'S CHRISTMAS BELLS

Steps:

• 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.

CHRISTMAS TREE TARTS

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Unroll one of the pie crusts onto a cutting board. Using a 2 1/2-inch plain-edged round cutter, cut out 8 circles from the crust. Place the circles on the parchment-lined baking sheet. Discard the remaining dough.
• Unroll the second pie crust onto the cutting board. Using the same 2 1/2-inch round cutter, cut out 8 more circles. Then, use a 2-inch plain-edged round cutter and cut out 8 smaller circles from the larger circles on the board. Set aside the rings. Using a 1 1/2-inch Christmas tree cutter, cut out 8 small trees from the smaller full circles. You should now have eight 2 1/2-inch full circles, eight 2 1/2-inch rings and eight small Christmas trees of dough.
• Beat the egg with 1 tablespoon of water. Use your finger or a brush to brush the edge of the 2 1/2-inch circles. This will help the rings adhere during baking. Lay the rings on top of the egg-washed circles. Working carefully, spoon 3 cherries into the center of each tart. Place a tiny tree on top of each tart over the cherries. The trunk of the tree should be touching the outer ring. Using your finger or a pastry brush, brush the pie-crust ring and tree with the egg wash. Bake the tarts until the dough is golden brown, about 15 minutes. Allow to cool completely.
• Create a bed of rosemary on a platter or cake stand and arrange the baked tarts on top of the rosemary. Dust with confectioners' sugar and enjoy!

CHRISTMAS BELLS/STRAWBERRY LILIES

Steps:

• 1. Combine sugar, butter, cream cheese and vanilla. Beat at medium speed for about 1 minute, scraping sides of bowl often, until well mixed.
• 2. Reduce to low speed and add flour and salt. Make sure it is blended well, and then divide dough into four equal sections. Wrap each section individually with plastic wrap and refrigerate at least 2 hours, until firm.
• 3. Heat oven to 375* On lightly floured surface, roll out dough one section at a time, keeping other sections refrigerated, to 1/8" thickness. Cut out with 2-inch round cookie cutter. Place 1 inch apart on cookie sheets. Spoon 1/4 teaspoon of jam onto center of unbaked circle. With thin spatula, fold cookie over to form bell or lily shape and gently press narrow end to seal. The jam will show at the top and the cookie will be cone-shaped. Repeat with remaining dough and jam.
• 4. Bake for 7-11 minutes or until edges are very lightly browned. Cool completely and sprinkle with powdered sugar.
• 5. This recipe is delicious with peach or apricot jam too, although not very Christmasy! Enjoy.