meaning literally “pepper water” Anglo-Indians are the creators of mulligatawny soup. created by the servants who served the English Raj and insisted on a soup course from a cuisine that had never offered one. This soup may be prepared a day in advance, and you can include chicken pieces in it as well.
| Servings: | 30 |
| Yield: | 5 dozen |
Ingredients
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground ginger
- ½ teaspoon instant coffee granules
- 1 cup butter
- 1 ¼ cups packed brown sugar
- ¼ cup dark corn syrup
- 1 egg, beaten
- 1 tablespoon cream
- ⅓ cup packed brown sugar
- 1 tablespoon butter
- 3 tablespoons cherry juice
- 1 ½ cups chopped walnuts
- 60 maraschino cherries, halved
Instructions
- Sift together: 3 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ginger and 1/2 teaspoon instant coffee. Put aside.
- Cream 1 cup butter or margarine. Add 1 1/4 cups brown sugar. Cream well. Blend in dark corn syrup, egg, and cream. Add dry ingredients and mix well.
- Roll out dough, 1/3 at a time on floured board to 1/8 inch thickness. Cut cookies into 2 1/2 inch rounds. Place on ungreased cookie sheet.
- To Make Filling: Combine 1/3 firmly packed brown sugar, 1 tablespoon butter, 3 tablespoons cherry juice. Stir in 1 1/2 cups chopped nuts, chopped fine.
- Place 1/2 teaspoon filling in center of each round. Shape into a bell by folding sides of dough to meet over the filling using spatula to fold over sides. Make top of bell narrower than at the clapper end. Place 1/2 of a maraschino cherry (cut side down) at open end of each bell for clapper. Bake at 350 degrees F for 12-15 minutes.
Nutrition Facts
| Calories | 214 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 117 mg |
| Sugars | 12 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Our mom made these cookies for years and they were everyone’s favourite. If you find they lose their shape after baking, add a bit more flour to the dough. These are not the best looking cookies however, I have made my cookie trays already so I had used the best looking “Bells”.
This was a recipe similar to one brought over from Waltersderf, Germany by a relative in the early 1900’s. The only difference is in the amount of brown sugar… increase amount from 1 1/4 cup to 1 1/2 cup of brown sugar. I found they made a better bell shape if, before putting them into the oven, the shape was pointy at the top where you fold edges into the center. I won an award with them! Love these cookies and glad to see them on allrecipes.com
My mother began this recipe in her home economics class back in the early 1940s. It became a family favorite and has been carried down through two generations now. We use pecans instead of walnuts! Adds a whole new flavor! The pecans seem to enhance the flavor of the cookie as well. Try the pecans in one of your batches and let me know if you found the same as I!! Happy Holiday baking to all! I make at least 4 batches of these a year and they go quickly!!
really good cookies. can’t eat just one! followed recipe exactly.
I don’t know.. maybe I did something wrong, but these came out with absolutely no taste. I followed to recipe exactly but they were bland beyond belief. Also, they took a lot of work and time, and were totally not worth it. I will probably be throwing all of the cookies out. It’s a shame really, because I was excited about them.
My mother would also make these every year. She passed away two years ago and I found this recipe in her book. Now I am making them every year. They are a favorite with my family and friends..
great!!!!!!!!!!!!!!!!!!!!
Great taste! BUT…they did not keep their shape. Ended up making flat cookies and spooning the filling on top as a garnish…still tasted yummy!
These cookies taste very good, and I recommend this recipe if you like a soft cookie. I made mine round and put the filling and cherry in the center and they were still very pretty.
I had to triple to filling to get any flavor out of these cookies. The dough tasted amazing (with triple the ginger) but once cooked it was very bland.
I made these for the first time this weekend, and we certainly have a keeper! Huge hit with the family. The flavor is amazing, and the cherries are so festive and cheerful. Confession, though….I lacked time to roll out, cut, and shape the cookies so I rolled them into small balls and flattened them by hand. So they weren’t bells per se….more like maybe Christmas Tree ornaments… Either way, they were festive looking and absolutely delicious!
Amazing cookies! Friends and family loved them. it took a little while to master the bell shape. Definatly new holiday recipe. thank you
These are great! I added a half of a cherry to each cookie, in the filling, in addition to the half cherry as the ringer of the bell.
Great Recipe! We let them cool on the pan before moving them. See the picture I submitted to see how they turned out. After a few days they are still soft, chewy cookies. My daughters enjoyed making these over the afternoon. Thanks for the new Christmas tradition!
I have made this cookies for years, a favorite of one of my sons. this recipe was in a Pillsbury bakeoff.
Followed recipe exactly and it was great. It made 6 dozen for me, but I probably rolled out a little too thin. They were nice and crisp until I stored them in a plastic bag. Still good but now are soft.
I made this for Christmas and they were a hit. A little more work than most but definetely worth it. I will bake these again.
The bell shape does not stay, kind of turns into a “bigfoot” shape. Not a pretty cookie, too big. Taste was nothing special. The filling got lost in the size of cookie this is. Marlena
I made these yesterday. They are challenging to roll out, but I learned you could use flour generously without affecting the taste. They are beautiful and tasty!
I love this recipe I compared it with my Grandmothers and the ingredients and measurements are exactly the same. which is unusual recipes usually change as they are passed around. Whenever I make this cookie most everyone has never had them before but always love them. It is nice to know someone else is making this great cookie.
I like many of the other cooks who rated this recipe love it! My mother also made these at Christmas. They were my favorite and I always asked her to make them at Christmas. After I was grown and had a family of my own she gave me the recipe and told me it was my turn to make them. I can see why she did so as they are time consuming to make, but so worth every minute you spend making them. My mother passed away 2 years ago and I am so glad she had the wisdom to give me this recipe and teach me to make them!