Some perhaps that you might want to use. From the Classic Pillsbury Cookbook of April, 1991 comesSugar Bells. Personally I think from the picture they look just as much like calla lilies as bells but to me this makes them more elegant.
SUGAR BELLS
1/3 cup sesame seed*
1 cups margarine or butter, softened
2/3 cup powdered sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
1 3/4 cups all purpose flour
1/4 teaspoon salt
48 slivered almonds
Heat oven to 350 degrees. Spread seasame seed on ungreased cookie sheet; bake at 350 for 6-8 minutes or until light golden brown, stirring occasionally. Cool; set aside. In large bowl, beat margarine and powdered sugar until light and fluffy. Stir in vanilla and almond extract. Lightly spoon flour nto measuring cup. level off. Add flour and salt; mix well. Regrigerate 30 minutes for easier handling. For each cookie, shape rounded teaspoonful of dough into ball; flatten ball between hands into 1 1/2 to 1` 3/4 inch round. fold in 2 sides until edges touch, forming bell shape. Dip open end in seasame seed; press slivered almond into dough for clapper. Place 1 inch apart on ungreased cookie sheets. Bake at 350 for 9-14 minutes or until very light golden brown. immediately remove from cookie sheets. 4 dozen
*chocolate candy sprinkles, colored candy bits or colored sugar can be used in place of.
I have not tried the above.
MAPLE NUT LOGS
Cookies
1/2 cup firmly packed brown sugar
1/2 cup margarine, softened
1 egg
1 teaspoon maple flavor
1 1/2 cups all purpose flour
Frosting
1 cup powdered sugar
1 tablespoon margarine, softened
5 teaspoons milk
1/4 teaspoon maple flavor
1/2 cup finely chopped walnuts
In large bowl, beat brown sugar, 1/2 cup margarine, egg and 1 teaspoon maple flavor until well blended. Lightly spoon flour into measuring cup; level off. Stir in flour and mix well. Cover with plastic wrapl refrigerate at least 1-2 hours or until firm.
Heat oven to 375 degrees. Shape heaving teaspoonfuls of dough into 3 inch logs. Place on ungreased cookie sheets. Bake at 375 for 6-8 minutes or until lightly borwned and edges are set. Immediarely remove from cookie sheets. Cool completely. In samll bow, combine all frosting indredients except nuts. Beat until smooth and of dipping consistency. Dip ends of cookies in frosting. Roll frosted ends in nuts; allow frosting to set. Store in loosely covered container. 3 dozen
STRAWBERRY COOKIES
cookies
1 3 ounce package strawberry flavor gelatin
1 14 ounce package flaked cocnut
1 14 ounce can sweetened condensed milk
1/2 teaspoon almond extract
5-6 drops red food color
Frosting
1 cup powdered sugar
2 tablespoons margarine, softened
1 tablespoon milk
2-3 drops green food color
In large bowl combine all cookie ingredients; blend well. Regrigerate 1 hour or till firm enough to handle. Using 1 tablespoon mix for each cookie, form into strawberry shapes. Roll in red sugar. In samll bowl, combine all frsoting ingredients and blend until smooth. using pastry bag and desired tip, pipe frosting stems and leaves on top of berries. Store in refrigerator. 4 dozen cookies.
CHOCOLATE ICED BUTTERSWEETS
cookie
1 cup powdered sugar
1 cup butter, softened
1/2 teaspoon salt
2 teaspoons vanilla
2 cups all purpose flour
Filling
1 cups powdered sugar
2 tablespoon flour
1 teaspoon vanilla
1 3 ounce package cream cheese, softened
1/2 cup chopped nuts
11/2 cup cocnut
Frosting
1/2 cup chocolate chips
2 tablespoons water
2 tablespoons butter
1/2 cup powdered sugar
Heat oven to 350. Cream together 1 cup powdered sugar, 1 cup butter, salt and 2 teasoons vanilla until light and fluffy. Spoon flour into measuring cup and level off. Blend 2 cups flour into creamed mixture. Shape dough into balls, using a teaspoonful of dough for each cookie; pleace 2 inches apart on ungreased cookie sheets. With thumb, make imprint in center of each cookie. Bake 350 for 12-16 minutes or until lightly browned on edges. Immediarely remove from cookie sheets. In small bowl, cream 1 cup powdered sugar, 2 tablespoons flour, 1 teaspoons vanilla and the cream cheese until light and flurrfy; stir in nuts and coconut. fill each warm cookie with about 1/2 teaspoon filling. In small pan, melt chocolate chips with water and 2 tablespoons butter. Stir constantly. ARemove from heat. Add 1/2 cup powdered sugar;blend until smooth. Drizzle over cookies. 5 dozen. Tip: Too make deeper imprint in cookie, press again immediately after removal from oven.