lemon tea cakes

1 1/2 tsp Vinegar

1/2 Cup Milk

1/2 Butter or Margarine

3/4 Cup Sugar

1 Egg

1 tsp Shredded Lemon Peel

1 3/4 Cup Sifted All-Purpose Flour

1 tsp Baking Powder

1/4 tsp Baking Soda

1/4 tsp Salt

3/4 Cup Sugar

1/4 Cup Lemon Juice

Stir vinegar into milk.

Cream butter and sugar until fluffy. Beat in egg and lemon peel.

Sift together dry ingredients; add to creamed mixture alternately with milk, beating after each addition.

Drop from teaspoon 2 inches apart on ungreased cookie sheet.

Bake at 350 for 12-14 minutes. Remove immediately from cookie sheet and brush with lemon glaze.

Makes approximately 4 Dozen