Wedding Bells

• 3/4 cup sugar
• 2/3 cup Land O Lakes Butter, softened
• 1 Land O Lakes Egg
• 1 tablespoon milk
• 2 teaspoons freshly grated lemon zest
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 3 1/2 tablespoons apricot preserves
• White edible glitter, if desired
• Large silver dragees, if desired

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)