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Recipes & Food Styling
Left these out with milk and carrots for Santa last year and there wasn’t a crumb left on the plate.
These darling little pecan-stuffed bell cookies are such a treat at holiday time! I love the taste of baked Maraschino cherries with gooey buttery brown sugar and nuts. Cherry Bell cookies are a little putsy but they are so darling on a cookie plate and yummy once each year.
Cherry Bell Cookies
Shortbread cookie dough
1 stick butter, melted
1/2 cup brown sugar, packed firmly
2 cups pecans, chopped
1 small jar Maraschino cherries
Roll cookie dough into 1-inch balls. Flatten each ball on a parchment-lined cookie sheet.
In a small bowl, mix together pecans, butter and brown sugar.
Place 1 tablespoon of pecan mixture in center of each cookie. Place cherry on top. Fold left and right top corners of each cookie down and pinch together in center.
Bake at 350 degrees for about 20 minutes or until golden brown on top.