Ginger Bell Cookies

In the grand tradition of Christmas cookies, I bring you a molasses ginger cookie with cherry-flavored pecan stuffing. The stuffing is moist and chewy inside the spiced ginger cookie wrapping. My mother had a collection of cookie recipes she made every Christmas, and this recipe was a favorite of the entire family.
Prep: 30 minutes Chill: 1 1/2 hours Prep filling: 10 minutes Roll out and stuff: 1 hour Bake: 11 to 13 minutes Bake at: 350°F Yield: 32 cookies Pan: 2 baking sheets Difficulty: intermediate

Ingredients

Ginger Cookie Dough

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup plus 2 tablespoons (133 grams) dark brown sugar
  • 1 1/2 cups (180 grams) all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon unsweetened cocoa powder (see "Tips")
  • 1/2 teaspoon ground ginger
  • 2 tablespoons molasses, room temperature (see "Tips")
  • 1/2 tablespoon heavy cream, room temperature
  • 1 large egg yolk, room temperature

Cherry Pecan Filling

  • 1 1/2 cups finely chopped pecans or pecan meal
  • 1/3 cup (71 grams) dark brown sugar
  • 1 tablespoon unsalted butter, softened
  • Small pinch salt
  • 3 tablespoons cherry juice or Grenadine (see "Tips")

Directions

Making the Cookie Dough

  • Bring the cookie dough ingredients to room temperature.
  • In a medium bowl, sift together the flour, baking soda, salt, cocoa, and ginger. It is very important to sift the dry ingredients in this recipe, so don't skip this step.
  • In a large mixing bowl, use an electric mixer at medium speed to cream the butter until whipped, about 30 seconds. With the mixer running, gradually add the brown sugar. Beat until the mixture is light brown in color with no noticeable sugar granules, about 5 minutes. Add the molasses and heavy cream to the butter mixture and blend with the mixer at medium speed. Turn off the mixer and add the egg yolk. Turn on the mixer and blend.
  • At low speed, gradually add the dry ingredients to the butter mixture in two parts and mix until just incorporated.
  • Divide the dough into two parts. Form each part into a ball, flatten with your hand, and wrap tightly. Chill the dough disks for 1 1/2 hours.

Making the Filling

  • Finely chop the pecans and set aside.
  • Place the dark brown sugar in a medium bowl and press out any lumps with your fingers or the back of a spoon. Add the softened butter and salt to the dark brown sugar. Rub the mixture together with your fingers until no large lumps of butter remain.
  • Stir in the pecans and cherry juice or Grenadine and mix well.

Assembling the Cookies

  • Remove one dough disk from the refrigerator and let it warm for a few minutes on the counter until just malleable. Place the disk on a floured surface and sprinkle the top with flour. Roll out the dough to 1/8-inch thickness. Cut the dough into 2 1/2-inch rounds with a biscuit cutter. Use a small spatula to lift each cookie round and place it on an ungreased baking sheet. Place the cookie rounds about 1 1/2-inches apart on the baking sheet.
  • Preheat the oven to 350°F.
  • Place a teaspoonful of filling on a cookie round about 1/2-inch from the top of the round (almost centered). Leaving a narrow opening at the top, fold the sides of the dough to meet over the filling. You should only fold over the dough next to the filling. Leave a wide, flat opening at the bottom of the cookie. If the filling spreads, you want it to spread toward the bottom (wide) end. The cookies should be bell-shaped.
  • Refrigerate the first baking sheet while you prepare the second one. While you bake the first sheet, refrigerate the second sheet.

Baking the Cookies

  • Bake the cookies at 350°F for 11 to 13 minutes until light brown. When done, the filling will still be moist and not dried out.
  • Let the cookies cool on the baking sheet for 5 to 7 minutes before removing to a wire rack to cool completely.
  • Store the cookies in an airtight container for up to 4 days. To freeze, place the cooled cookies in an airtight tin, separating the layers with wax paper, and freeze for up to 3 months.

Tips

  • You can substitute dried instant coffee for cocoa powder and dark corn syrup for molasses.
  • Do not substitute cherry syrup or concentrate for juice.
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