Wedding Bells

  1. Combine sugar and butter in bowl.
  2. Beat at medium speed, scraping bowl often, until creamy.
  3. Add egg, milk, 2 teaspoons lemon zest and vanilla; continue beating until well mixed.
  4. Add flour and baking powder; beat at low speed until well mixed.
  5. Cover; refrigerate 1 hour or until firm.
  6. Heat oven to 350F.
  7. Roll out dough, one-half at a time, on lightly floured surface (keeping remaining dough refrigerated) to 1/8-inch thickness.
  8. Cut with 2 1/4-inch round cookie cutter.
  9. Place 2 inches apart onto ungreased cookie sheets.
  10. Spoon 1/4 teaspoon apricot preserves in center of each cookie.
  11. Fold in sides of each cookie, overlapping at top to resemble bell shape.
  12. Sprinkle cookie with white edible glitter; insert large dragee as clapper, if desired.
  13. Bake 10-12 minutes or until edges are lightly browned.

sugar, butter, egg, milk, freshly grated lemon zest, vanilla, flour, baking powder, apricot preserves, white edible glitter, silver dragees

Taken from www.landolakes.com/recipe/532/wedding-bells (may not work)

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