MAGNIFIER SHEETS LARGE RECIPES

Steps:

• Whisk together flour and salt in a bowl. Beat butter, sugar, and extracts on medium-high speed with an electric mixer until light and fluffy, 1 to 2 minutes. Beat in egg until blended. Reduce mixer speed to low, and gradually add flour mixture to butter mixture, beating just until flour is incorporated. Divide dough in half, and flatten into 2 disks. Wrap in plastic wrap, and chill at least 2 hours or up to 3 days. Preheat oven to 325°F. Line three baking sheets with parchment paper. Working with one disk at a time, on a lightly floured work surface, roll dough to 1/4-inch thickness. Use a 5 3/4-inch-long magnifying glass-shaped cookie cutter to cut as many cookies as possible; place on prepared baking sheets. Use a 2-inch round cutter to remove center from each cookie; reroll scraps, and repeat process. Freeze 10 minutes. Stir together candies in a bowl. Bake until golden brown around edges, 10 to 12 minutes. Cool 3 minutes. Sprinkle crushed candies in center of each cookie, dividing evenly. Bake until candies melt, 2 to 3 minutes; swirl with a toothpick to mix colors. Cool completely on baking sheets on a wire rack.

Steps:

• Prepare Beef Ragu
• Prepare Bechamel Sauce
• Assemble Lasagna Layers