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Christmas Bell Cookies

Christmas Bell Cookies
Another family favorite in our Christmas cookie collection is the Christmas bells.  They make a pretty plate with the red and white candy cane cookies and powdered sugared pfeffernusse.  All three of these cookies do well if you make the dough one day and chill it and then come back the next day and do the baking.  It somehow makes the work seem shorter, and your kitchen doesn’t resemble such a disaster.  All three are also from my old Betty Crocker Cooky Book, now more like cookie pages, they have been used so much.  Enjoy!
½ cup shortening                             
½ cup sugar
1 egg
1 teaspoon vanilla                     
1½ cups flour, sifted
¼ teaspoon baking soda
½ teaspoon salt
Green food coloring and sugar
Christmas bell cookies
Cream butter and sugar; add egg and mix; add vanilla and mix.  Sift flour, soda and salt together, and then add to butter mixture.  If you don’t mind getting messy, the best way to do with is with your hands.
Cut away 2/3 of the dough and add a few drops of green food coloring and mix thoroughly.  Mold into a 10 and ½ inch roll.  Mold this roll into a bell shape by squeezing the top half together with your fingers and leaving the bottom half flared and curved.  Chill.  From the remaining 1/3 of dough, set aside about 1/4 cup in a ball for the clappers.  With the remaining dough, roll out into a large rectangle on top of waxed paper, about 10 x 4 inches, large enough to wrap around the green roll.  Place chilled roll on top of rectangle and wrap the white dough around the green, using a seam at the corner of one edge of the bells.  Chill for at least 2 hours.  Preheat oven to 375 degrees.   Slice the roll into ¼ inch slices and place bells on an ungreased cookie sheet.  With the remaining “clapper dough,” roll into small balls and attach one to each bell.  Sprinkle with green sugar and bake for about 9 minutes.  Remove coolies carefully to a cookie rack and cool completely.   Can be stored in airtight container or frozen for later use, or served. 

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