This recipe is from my old Mum, Muriel Westlake.
Servings: 4 to 5 dozen
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ginger
1/2 teaspoon instant coffee
Sift together the flour, baking soda, salt, ginger and coffee.
1 cup room temperature butter
1 1/4 cups light brown sugar firmly packed
1/4 cup dark corn syrup
1 unbeaten egg
1 tablespoon milk
Cream the butter and gradually add the brown sugar.
Blend in the syrup, egg, and milk - beat well.
Add the flour mixture and mix thoroughly.
1/3 cup light brown sugar firmly packed
1 tablespoon room temperature butter
3 tablespoons maraschino cherry juice
1 1/2 cups chopped pecans
Maraschino cherries halved
Mix the sugar, butter, cherry juice, and pecans into a paste.
Roll the dough to 1/8" thick.
Cut into 3" rounds and place on an ungreased sheet.
Put 1/2 teaspoon of filling on each and fold two opposite sides toward the middle but so the edges are not parallel - a bell shape.
Place half a cherry where the clapper would be.
Bake for 15 minutes at 350F.
Store in tins. Best after two days.