LEMON TEA COOKIES 
 
 
1 1/2 tsp. vinegar 
1/2 cup milk 
1/2 cup butter or margarine, softened 
3/4 cup granulated sugar 
1 egg 
1 tsp. shredded lemon peel 
1 3/4 cups sifted all purpose flour 
1 tsp. baking powder 
1/4 tsp. baking soda 
1/4 tsp. salt 
Lemon Glaze (see below) 

 
Stir vinegar into milk.  Cream butter and sugar until fluffy.  Beat in egg and 
peel.  Sift dry ingredients; add to creamed mixture alternately with milk, 
beating after each addition.  Drop from teaspoon 2" apart on ungreased cookie 
sheets.  Bake at 350F for 12 to 14 minutes.  Remove at once; brush with lemon 
glaze. 
 
Makes 48 cookies. 
 
 
                                      LEMON GLAZE 
 
Combine 3/4 cup sugar and 1/4 cup lemon juice.