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Wedding Bells




Source of Recipe


Internet


List of Ingredients




3/4 cup granulated sugar
2/3 cup Butter, softened
1 large egg
1 tablespoon milk
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder

Filling:
3 1/2 tablespoons apricot preserves
Decoration Ingredients:
White edible glitter, if desired
Large silver dragees, if desired


Recipe



Combine sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add egg, milk, 2 teaspoons lemon peel and vanilla; continue beating until well mixed (1 to 2 minutes). Reduce speed to low; add flour and baking powder. Beat until well mixed (1 to 2 minutes). Cover; refrigerate until firm (at least 1 hour). Heat oven to 350°F. Roll out dough on lightly floured surface, one-half at a time (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 teaspoonful 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 for 10 to 12 minutes or until edges are lightly browned.

Makes 3 1/2 dozen cookies.

TIP: Cut-out cookies seem to brighten any celebration. For best results, roll dough on a lightly floured surface from the center to the edges. Measure the thickness as you go to assure perfect results. Cut the dough into shapes using floured cookie cutters, cutting as close together as possible. Use a pancake turner or wide metal spatula to transfer cookies from the floured surface to the cookie sheet.