1 pkg refrigerated sugar cookie dough, thawed *
1/2 tsp ginger
3/4 c finely chopped pecans or walnuts
1/3 c packed brown sugar
2 T maraschino cherry juice
one jar maraschino cherries, cut in half (I used 15)
Mix filling ingredients in a bowl and set aside.
Put cookie dough and ginger in bowl and mix on medium high speed until ginger is incorporated; divide dough in half.
Place Saran wrap on counter and sprinkle lightly with flour; place one ball of dough in center and place another layer of saran wrap on this; using a rolling pin, roll out until 1/4″. This step prevents one from using tons of flour and makes the whole process a snap!
Using a round cutter, cut out shapes and place on stone or cookie sheet with parchment paper. With a small fork, put half a forkful in the top center of circle and fold two sides in to make a bell shape. Seal the edges and top gently with fingers. Tuck a half cherry in to represent a clapper.
Bake at 350 for 13-15 minutes; let sit on pan for a few minutes and remove to cool on rack.
Decorate, outline, or leave plain.
*One could make a homemade dough, but this is a great recipe for busy people who want more than a sugar cookie. This is a fun recipe to do with kids!
By Brenda Gorseth