3/4 cup sugar
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 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.
- Other fruit preserves can be used in this cookie as a variation.
- 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.