Instructions: Stir together flour, baking soda, salt, ginger and coffee powder in a large bowl. Cream the butter with the brown sugar until fluffy.

Blend in the corn syrup, egg and milk. Gradually beat in the dry ingredients.

To make the filling: Blend the brown sugar, butter and maraschino juice until smooth. Stir in the pecans.

Roll out the dough a third at a time on a lightly floured surface to 1/8 inch thickness. Cut into 2 1/2 inch rounds. Place an inch apart on ungreased baking sheets. Place a half teaspoon of filling in the center of each round. Shape rounds into bell shapes by pinching the bottom edges and press. Place a small piece of maraschino cherry at the middle of the bottom edge. Bake at 350 degrees for 12 to 15 minutes. Cool on wire racks.

Makes 5 dozen.

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