Ingredients

• 3 cups all purpose flour 
• 1/2 teaspoon baking soda 
• 1/2 teaspoon salt 
• 1 teaspoon ground ginger 
• 1/2 teaspoon instant coffee 
• 1 cup butter or margarine 
• 1 1/4 cups packed brown sugar 
• 1/4 cup dark corn syrup 
• 1 unbeaten egg 
• 1 tablespoon cream 
• 1/3 cup packed brown sugar 
• 1 tablespoon butter or margarine 
• 3 tablespoons cherry juice 
• 1 1/2 cups chopped nuts 
• 60 maraschino cherries cut in half 

Sift together 3 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ginger and 1/2 teaspoon instant coffee. 
Put aside. Cream 1 cup butter. Add 1 1/4 cups brown sugar and cream well. Blend in 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 cup brown sugar, 1 tablespoon butter, and 3 tablespoons cherry juice. Stir in 1 1/2 cups chopped nuts. 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 patella 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 F for 12 to 15 minutes. 

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