THE WEDDING BELL RECIPES

Steps:

• 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 350°F.
• 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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cream butter or margarine in a bowl, gradually add confectioners' sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well.
• Shape into balls (or crescents) using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15-20 min. Do not brown. Cool slightly, then roll in the extra confectioners' sugar.