Best Marys Bell Cookies Recipes

MARY'S SUGAR COOKIES

Mary's Sugar Cookies image

A very good sugar cookie with a hint of almond flavor.

Provided by Pat

Categories Desserts Cookies Sugar Cookies

Yield 30

Number Of Ingredients 9

Ingredients

1 cup butter, softened
1 ½ cups sifted confectioners' sugar
1 egg
1 teaspoon vanilla extract
½ teaspoon almond extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
¼ cup granulated sugar for decoration

Steps:

In a large bowl, cream together the butter and confectioners' sugar until smooth. Beat in the egg and stir in the vanilla and almond extract. Combine the flour, baking soda and cream of tartar; blend into the creamed mixture. Cover and chill for at least two hours.
Preheat the oven to 375 degrees F (190 degrees C). Divide the dough into two parts. On a lightly floured surface, roll each piece of the dough out to 3/16 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto greased cookie sheets. Sprinkle cookies with plain or colored granulated sugar.
Bake for 8 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 126.3 calories, Carbohydrate 16 g, Cholesterol 22.5 mg, Fat 6.4 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 4 g, Sodium 88.2 mg, Sugar 7.9 g

SPICED CHERRY BELLS

Spiced Cherry Bells image

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

Categories Desserts

Time 40m

Yield About 4-1/2 dozen.

Number Of Ingredients 16

Ingredients

1 cup butter, softened
1-1/4 cups packed brown sugar
1/4 cup dark corn syrup
1 egg
1 tablespoon heavy whipping cream
3-1/4 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon instant coffee granules
1/2 teaspoon baking soda
1/2 teaspoon salt
FILLING:
1/3 cup packed brown sugar
3 tablespoons maraschino cherry juice
1 tablespoon butter, softened
1-1/2 cups finely chopped pecans
14 maraschino cherries, quartered

Steps:

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.

MARY'S BELL COOKIES

Mary's Bell Cookies image

Categories Cookies Coffee Nut Dessert Bake Kid-Friendly Cherry Pecan Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates

Yield Makes about 5 dozen cookies

Number Of Ingredients 18

Ingredients

For filling
1/3 cup packed light brown sugar
1 tablespoon unsalted butter, softened
15 to 18 maraschino cherries (from a 10-oz jar), including 3 tablespoons juice
1 1/2 cups finely chopped pecans (5 oz)
For cookies
3 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon instant-coffee granules or instant-espresso powder
1 1/4 cups packed light brown sugar
1 cup vegetable shortening (preferably trans-fat free), at room temperature
1/4 cup dark corn syrup
1 large egg
1 tablespoon heavy cream
Special Equipment
a 2 1/2-inch round cookie cutter; a small offset spatula

Steps:

Make filling:
Stir together brown sugar, butter, and 3 tablespoons cherry juice until combined, then stir in pecans. Set cherries aside.
Make cookies:
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
Whisk together flour, ginger, baking soda, salt, and coffee.
Beat together brown sugar and shortening in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 6 to 8 minutes. Add corn syrup, egg, and cream and beat until combined well.
Reduce speed to low and add flour mixture, then mix until combined.
Roll out one third of dough between 2 sheets of wax paper to 1/8-inch thick (about 15 by 11 inches). Chill dough on wax paper on a baking sheet until slightly firm, about 10 minutes. Cut out as many cookies as possible with cutter and transfer with a metal spatula to 2 ungreased large baking sheets, spacing them 1/2 inch apart. Roll out, chill, and cut remaining dough in same manner. Reserve scraps.
Center 1/2 teaspoon nut filling on lower half of each cookie, then, using spatula, fold sides in toward center to form a cone. (Dough may crack along fold; part of filling will be exposed.)
Stem and quarter cherries. Place 1 cherry quarter over exposed filling on each cookie to make bell clapper.
Bake cookies, switching position of sheets halfway through baking, until edges are pale golden, 12 to 16 minutes total. Transfer to racks to cool completely.
Reroll scraps, then make more cookies in same manner (reroll only twice), baking them on cooled sheets.