Vitula’s Christmas Bells are pretty complicated and involves rolling dough, but it’s my favorite Christmas cookie. I have used this recipe with children, even as young as kindergarten, but it takes a considerable amount of adult supervision. Maybe you’ll want to try this recipe now that you are on your Christmas break, and serve them to your family.
3-4 cups sifted flour (start with 3, add more if the dough is too sticky)
1/2 teaspoon soda
1 teaspoon ginger
1/2 teaspoon instant coffee
1 teaspoon cloves
1 teaspoon nutmeg
1 cup butter, softened
1 1/4 cup brown sugar
1/4 cup dark corn syrup (or molasses)
1 tablespoon heavy cream
- Combine dry ingredients together. Blend well.
- Add butter, brown sugar, corn syrup, egg, and cream. Mix well.
- Roll the dough to about 1/4 inch. Cut into 2 1/2 inch circles using a biscuit or cookie cutter. Place 1/2-1 teaspoon of filling (see below) in the center of each circle and fold over the tops of the circle to form a bell.
- Place 1/2 maraschino cherry for the clapper of the bell.
- Bake at 350° 13-15 minutes on a lightly greased cookie sheet.
2/3 cup brown sugar
2 tablespoons melted butter
6 tablespoons cherry juice (from maraschino cherries)
2 cups chopped pecans (or walnuts or almonds)
1. Combine ingredients and stir well.
2. Drop 1/2-1 teaspoon in the center of each bell circle.
Makes about 30 cookies.
Be sure to flour the surface when you are rolling the dough to keep it from sticking. I like to roll the dough between floured sheets of waxed paper. That works well for me. I use the lid of a mason jar to cut the circles—the cookies are big, but it works okay.