Spiced Cherry Balls

Ingredients

• 3 c. flour
• 1 tsp. ginger
• 1/2 tsp. soda
• 1/2 tsp. instant coffee
• 1/2 tsp. salt
• 11/4 cups firmly packed brown sugar
• 1 cup shortening
• 1/4 cup dark corn syrup
• 1 unbeaten egg
• 1 tablespoon cream
• 11/2 cups chopped pecans

Method

1. 1

   Sift all ingredients together and set aside.

2. 2

   Add brown sugar gradually to shortening, creaming well.

3. 3

   Blend in corn syrup, egg, and cream.

4. 4

   Beat well.

5. 5

   Add dry ingredients, mix thoroughly.

6. 6

   Roll out dough to 1/8" thickness, cut into rounds, place on baking sheets.

7. 7

   Place filling in center, shape into bells, bake in 350 degree oven for 12 to 15 minutes.

Nutrition per serving

As published

This recipe was extracted from Our favorite recipes (Damascus Church, Chapel Hill, 1963) (1963) by Damascus Congregational Christian Church (Chapel Hill, N.C.), page 15. The excerpt below is the record exactly as published.

SPICED CHERRY BALLS Mrs. W. M. Loy 3 c. flour 1 tsp. ginger 1/2 tsp. soda 1/2 tsp. instant coffee 1/2 tsp. salt Sift all ingredients together and set aside. Add 11/4 cups firmly packed brown sugar gradually to 1 cup shortening, creaming well. Blend in 1/4 cup dark corn syrup, 1 unbeaten egg and 1 tablespoon cream. Beat well. Add dry ingredients, mix thoroughly. Roll out dough on floured surface to 1/8" thickness, cut into 2 1/2" rounds, or smaller, place on un- greased baking sheets. Place a half teaspoon of filling in cen- ter or each round. Shape into bell by folding sides to meet over filling, making top of bell narrower than clapper end. Place a piece of maraschino cherry at open end of each bell for clapper. Bake in 350 degree oven for 12 to 15 minutes, makes 5 1/2 dozen. NUT FILLING Combine 1/3 cup firmly packed brown sugar, 1 tablespoon but- ter, and 3 tablespoons maraschino cherry juice. Mix well, and add 11/2 cups chopped pecans

Cook this with the app: pantry check, scaling, and the assistant.