Nutrition Information: 59 cal., 1 g protein, 7 g carbo., 3 g fat,6 mg chol.,46 mg sodium, 7 mg potassium
- 3/4 cup margarine OR butter
- 1/4 teaspoon salt
- 2/3 cup sugar
- 1 egg
- 1/4 teaspoon anise extract OR coconut flavoring
- 1 3/4 cups all-purpose flour
- Red or green colored sugar
- Red and green candy-coated milk chocolate pieces
In a large mixer bowl beat margarine or butter and salt with an electric mixer on medium speed for 30 seconds. Add sugar and beat till fluffy. Add egg and anise extract or coconut flavoring; beat well. Add flour and beat till well combined. Cover and chill about 30 minutes or till easy to handle.
Divide dough in half. Shape dough into two 6-inch rolls. Roll each half in colored sugar. Wrap in moisture-and vaporproof wrap. Freeze dough till firm(4 to 6 hours). OR, seal, label, and freeze up to 6 months.
To bake, let dough rolls stand at room temperature for 5 minutes. Cut into 1/4-inch thick slices. Let stand 10 minutes to soften. Place on an ungreased cookie sheet.
Place a milk chocolate piece on the bottom half of each slice for bell clapper. Fold in sides; overlap at top and slightly cover candy.
Bake in 350 degree F. oven for 10 to 12 minutes or till edges and bottoms are very lightly browned. Remove and cool on a wire rack.
To freeze, place in a moisture-and vaporproof freezer container. Seal, label, and freeze up to 12 months. Makes about 48 bells.
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Source: B.H.&G. 1988 Best Recipes
Submitted By: Linda Wilson