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Christmas Bells

½ cup sugar

¼ cup margarine or butter, softened

¼ cup shortening

1 egg

1 teaspoon vanilla

1½ cups all-purpose flour

½ teaspoon salt

¼ teaspoon baking soda

Red or green food color

Mix sugar, margarine, shortening, egg and vanilla. Stir in flour, salt and baking soda. Stir food color into 2/3 of the dough. Shape into roll, 10×1½ inches. Form bell shape by pressing top of roll together and leaving lower half flared and curved (see photograph). Wrap and refrigerate at least 1 hour.

Reserve ¼ cup of the plain dough for clappers. Roll remaining plain dough into rectangle, about 10×5 inches, on waxed paper. Wrap around bell-shaped roll. Wrap and refrigerate at least 8 hours.

Heat oven to 375°. Cut roll into 1/8-inch slices. Place on ungreased cookie sheet. Place tiny ball of reserved dough at bottom of each bell for clapper. Bake until edges are light brown, 7 to 8 minutes. About 4½ dozen cookies.

Christmas Balls: Do not shape dough roll into bell. After wrapping with plain dough, roll in colored shot.


It is a quote. Betty Crocker’s Christmas Cookbook 1982

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