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Cherry Bell Cookies have the delightful flavor of old fashioned spritz cookies, without the hand-aching challenge of using an old fashioned cookie press. These “two bite” cookies are a bit larger than spritz cookies as well, and have a more pleasing consistency. I think you’ll enjoy them, and think they make a great kick-off recipe for our 12 Days of Cookies!
Ingredients (Makes approximately 40 cookies)
2/3 cup butter, softened
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon cream of tartar
1/2 small box (3 tablespoons) cherry-flavored gelatin
1 3/4 cups flour
Step 1) Cream together butter, sugar, and egg. Stir in remaining ingredients except for gelatin.
Step 2) Remove two tablespoons of dough and place in a small covered container in the refrigerator. This uncolored dough will be used to make the little spheres inside of each bell, as shown above.
Step 3) Mix gelatin into remaining dough. For even, red color, don’t be afraid to use your hands to mix! Place dough in a covered container and refrigerate for at least two hours (or overnight).
Step 4) On a floured counter top, roll red dough 1/4 inch thick. Cut dough into 2 1/2 inch circles.
Step 5) Fold the dough as shown, above, to make a bell shape. Place a tiny sphere of uncolored dough on each bell, where the folds meet.
Step 6) Transfer cookies to greased cookie sheets, leaving 1 inch of space between cookies.
Step 7) Bake cookies in a preheated 375 degree oven until cookies are set and bottoms are beginning to turn golden brown.
Step 8) Transfer cookies to a wire rack and allow to cool completely before storing. These cookies freeze well!
2 replies to “Cherry Bell Cookies”
Super cute idea!
Thanks! I think they’re so much easier than cookies made with a cookie gun. My hands ache for days after using a cookie gun.