Wedding Bells the Editors of Publications International, Ltd.
Makes 3 dozen cookies
|1||cup unsalted butter, softened|
|2-1/2||cups all-purpose flour|
|1||teaspoon baking powder|
|1/4||teaspoon ground cinnamon|
|Assorted icings, colored sprinkles, sugars and decors|
- Beat butter and sugar in large bowl at medium speed of electric mixer until creamy. Add eggs; beat until fluffy. Stir in flour, baking powder, salt and cinnamon until well blended. Form dough into ball; wrap in plastic wrap and flatten. Refrigerate about 2 hours or until firm.
- Preheat oven to 350°F. Lightly grease cookie sheets. Roll out dough, small portion at a time, to 1/4-inch thickness on floured surface with lightly floured rolling pin. (Keep remaining dough wrapped in refrigerator.) Cut out dough with 2-1/2-inch bell-shaped cookie cutter. Transfer to prepared cookie sheets. Make small hole in top of each bell.
- Bake 10 to 12 minutes or until edges are lightly browned. Let cookies stand on cookie sheets 1 minute; transfer to wire racks to cool completely. Decorate cookies with icings, sprinkles, sugars and decors to match wedding colors. Tie 2 bells together with ribbon.
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