Ducky Dinner Rolls

Aren't these just the cutest things? I saw this idea over at the Rhodes Bake and Serve website. These would be perfect at an Easter dinner, or any Springtime get-together!

Ducky Dinner Rolls

16 Rhodes™ Dinner Rolls, thawed but still cold
1 egg, beaten
sliced almonds

Directions:

Slightly flatten 12 rolls and form them each into a teardrop shape. Place on a sprayed baking sheet. Pinch the pointed ends to make tails and press your finger into the rounded end of each teardrop to make a deep hole. Cut the remaining 4 rolls into thirds. Shape each third into a ball with a pointed end. Dip pointed ends in water and insert into the finger hole on the body for the head. Brush well with beaten egg. Cover with sprayed plastic wrap and let rise 30 minutes. Remove wrap and pinch tails again. Bake at 350°F 15-20 minutes. Remove from oven. Make a small slit with a sharp knife and insert a sliced almond for the duck bill.

Serves 12.

Lemon Glazed Butter Cookies

So, these are the cookies that my friend and RS President, Holly, brought to a recent RS event. They are melt-in-your-mouth good, and perfect for Spring! Enjoy!

Lemon-Glazed Butter Cookies

1 c unsalted butter, softened
1/3 c confectioners' sugar
1 c flour
2/3 c cornstarch

Preheat oven to 350. Beat together butter and confectioners sugar with electric mixer on medium speed for 1 minute. Sift together flour and cornstarch. Add to butter and sugar mixture. Blend until dough is soft, about 1 minute. Drop by teaspoonfuls, 2 inches apart, onto ungreased cookie sheet. Bake 15 minutes or until very lightly browned. Remove from cookie sheet and cool on wire rack.

Glaze (make half a recipe)

2 1/2 c confectioners' sugar, sifted
1/2 c butter, melted
2 T fresh lemon juice

Combine 2 1/2 c confectioners' sugar, melted butter, and lemon juice. While cookies are still warm, mound 1/2 t icing on each. Icing will melt. Cool cookies. Makes 3 dozen 

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