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