Pealing Bell Cookies

By Adam Calder, Produce Manager

Even though you won’t hear them peal, you will taste the peel (from an orange) in every bite of these cute little cookies!

A couple of years ago, I stumbled across a recipe for Pealing Bell Cookies. They are simple to make, adorable to look at, and are delicious and delightful addition to any cookie tray. I made a batch, and realized that these were going to become part of my cookie tradition every winter from here on out.

Part of the reason why these cookies are so good is that they have simple ingredients, so it is important to use high-quality ones. Use your favorite butter, the higher fat content the better. Grate the orange peel right off a fresh orange. Maraschino cherries will work, but candied sour cherries will really make the cookie shine. The recipe makes sixty-four cookies, but that is just fine if you have friends, family and neighbors you would like to share them with.  If you can’t eat them all within a few days, they freeze well. Please enjoy this recipe, from my cookie collection to yours.  I hope they bring you and your loved ones many seasons of holiday joy.

Pealing Bell Cookies

Makes 64

INGREDIENTS:

  • 2 cups flour
  • ½ teaspoon baking powder
  • 8 tablespoons butter
  • ¾ cup sugar
  • 1 large egg
  • 1 tablespoon milk
  • 1 teaspoon grated orange peel
  • 1 teaspoon vanilla
  • 32 maraschino or candied cherries cut in half

DIRECTIONS:

In a mixing bowl, beat butter until soft. Add sugar, and beat until fluffy. Add orange peel, egg, milk and vanilla, and mix well.

In a separate bowl, combine flour and baking powder. Add flour mixture to creamed mixture, and beat well. Cover and chill 30 minutes. Shape into two eight-inch rolls, wrap in plastic, chill overnight.

Cut into ¼ inch slices, and place on an ungreased cookie sheet.

Put a cherry half on the bottom of the slice of dough, and fold the top edges over so it looks like a bell with a cherry clapper.

Bake at 350 degrees for 12-14 minutes.