Total Time
25mins
Prep 10 mins
Cook 15 mins

I have been making these for years. They are really light and wonderful with a cup of strong tea.

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Stir vinegar into milk. Cream butter and sugar together until fluffy. Beat in egg and lemon peel.
  3. Sift together dry ingredients and add to the butter mixture, alternating with the milk. Beat after each addition.
  4. Drop from a teaspoon 2 inches apart on an ungreased cookie sheet.
  5. Bake for 12-14 minutes (don’t let them brown). Remove from sheets and immediately transfer to cooling racks.
Most Helpful

5 5

This is a wonderful recipe! I've been making these for years from a BHG cookbook. I was glad to find that someone posted it online since I don't have the book anymore. One thing I remember doing differently is adding a topping to the cookie for more lemon flavor. Just mix a little sugar and lemon juice together (not sure of the ratio) and brush over the cookies while they are still hot.

5 5

I liked these. Good and homemade. They were light as a feather and all gone in a flash! Really moist, little cookies. I love lemon and will increase lemon zest a bit next time. Thank-you for posting.