Wedding Bells

1. 1

   Combine sugar and butter in bowl.

2. 2

   Beat at medium speed, scraping bowl often, until creamy.

3. 3

   Add egg, milk, 2 teaspoons lemon zest and vanilla; continue beating until well mixed.

4. 4

   Add flour and baking powder; beat at low speed until well mixed.

5. 5

   Cover; refrigerate 1 hour or until firm.

6. 6

   Heat oven to 350F.

7. 7

   Roll out dough, one-half at a time, on lightly floured surface (keeping remaining dough refrigerated) to 1/8-inch thickness.

8. 8

   Cut with 2 1/4-inch round cookie cutter.

9. 9

   Place 2 inches apart onto ungreased cookie sheets.

10. 10

    Spoon 1/4 teaspoon apricot preserves in center of each cookie.

11. 11

    Fold in sides of each cookie, overlapping at top to resemble bell shape.

12. 12

    Sprinkle cookie with white edible glitter; insert large dragee as clapper, if desired.

13. 13

    Bake 10-12 minutes or until edges are lightly browned.

No additional tips available.