Almond Christmas Bells.
3/4 cup Sugar
1 Large Egg beaten
2 Tablespoons chopped candied Orange Peel ( I used Paradise, INC brand), minced it finely
1 teaspoon Pure Almond Extract
1/2 teaspoon Pure Vanilla Extract
2 cups Unbleached All Purpose Flour
1+ 1/2 teaspoon baking Power
30 Maraschino Cherries cut in half.
Beat the softened butter til creamy, Gradually add Sugar, Beat til fluffy ( about 2 minutes on Medium) be sure to stop and scrape down sides and bottom.
add the beaten egg , orange peel, and extracts. Blend well on Medium speed. about 2 minutes.
combined Flour and Baking Powder stir together. Gradually add to buttered mixture with mixer on Medium low ( about 3 on the kitchen aid mixer) blender until all ingredients are smooth, this takes about 4 minutes.
Now refrigerate mixture for 30 minutes.
take out of refrigerator and divided on half. roll one of the half into a 8 inch long roll. wrap in wax paper, do the same with the other half. put both halves in a large baggie. Refrigerate for 8 hours or overnight.
In the morning heat oven to 350 degree Fahrenheit.
Cut cherries in half and place in a bowl ( making it easier to put on the dough slices)
take out the cookie rolls. unwrap and place on the sill pad or cutting board ( you can use the wax paper as a cutting surface). Cut into 1/4 inch slices. Put a halved cherry in the low half and pinch the top to make a bell shape over the cherry. place on Parchment lined cooking sheet about 1 inch apart.
Place in preheated oven for 10 to 14 minutes. checking at the 10 and 12 minutes. They will not brown on top, but bottom edges and bottoms will. take out when the bottom sides are just lightly browned. These will continue to cook after taking out of oven. let cool on sheet for 4 minutes and transfer to rack.
make about 5 dozen.
Recipe copyright 2016 by "Auntie E Cookbook/EM Dubros"