Stir VINEGAR into MILK; set aside.
Cream BUTTER and SUGAR until fluffy, then beat in EGG and LEMON ZEST.
Sift together DRY INGREDIENTS, and add to CREAMED MIXTURE alternatively with MILK MIXTURE, beating after each addition.
Drop by teaspoonful onto ungreased cookie sheets; bake at 350° for 12–14 minutes, and remove from sheets at once. Brush cookie tops with glaze.
Yields ~ 4 dozen
NOTE: Glaze mixture will be grainy & produce a crispy top. Do not heat to dissolve sugar as that makes for a sticky cookie. There is enough glaze to apply several times to each cookie. Any leftovers are good to sweeten iced tea, or to eat with a spoon!
*You should be able to get the required zest and juice from one lemon. To pick good citrus fruits, get one that's heavy for its size (that means it's juicy) and has a taut, unwithered skin.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (32g)|
|Recipe Makes: 40 Servings|
|Calories from Fat: 23 (23%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 11.4mg||4 %|
|Sodium 35.5mg||1 %|
|Potassium 11.4mg||0 %|
|Total Carbohydrate 19.2g||6 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 19g|
|Protein 0.9g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 101
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