Faye Gardner, Haleyville, Ala.

　　"I perfected a sister-in-law's cookie and have been baking them every Christmas since 1969."

　　

Ingredients

Makes about 5 1/2 to 6 dozen cookies

　　3 cups all-purpose flour

　　1/2 teaspoon baking soda

　　1/2 teaspoon salt

　　1 teaspoon ground ginger

　　1/2 teaspoon instant coffee

　　1 cup butter, softened

　　1 1/4 cups packed brown sugar

　　1/4 cup dark Karo syrup

　　1 egg

　　1 tablespoon heavy cream

　　

For the nut filling:

1 1/2 cups finely chopped pecans

　　1/3 cup packed brown sugar

　　3 tablespoons maraschino-cherry juice

　　About 72 maraschino cherries

　　

Step 1

1. Sift flour, baking soda, salt, ginger, and coffee; set aside. Cream the butter with an electric mixer. Add brown sugar; mix well. Blend in the Karo syrup, egg, and cream. Add dry ingredients and mix to make dough; chill well. Meanwhile, prepare filling: Combine nuts, brown sugar, and cherry juice; set aside.

　　

Step 2

2. Roll out 1/3 of the dough on a lightly floured surface to 1/8-inch thickness; cut into 2 1/2-inch rounds and place on an ungreased baking sheet. Place 1/2 teaspoon of filling in the center of each cookie, then shape into a bell by folding the sides over the filling, making the tops narrower than the bottoms. Place a cherry at the wide end for the clapper. Bake in a preheated 350°F oven for 12 to 15 minutes. Cool for 1 minute on a baking sheet, then transfer to a rack to cool.

　　

Nutrition Per Serving

Per cookie: 109 calories

　　15g carbohydrates

　　2g protein

　　5g fat

　　12mg cholesterol.

　　#### Nutritional analysis provided by New Wellness

　　Richmond

　　Va.