Lemon Meltaways - butter

Method

• Beat the butter on medium to high speed for 30 seconds.
• Add the granulated sugar and baking soda; beat until combined.
• Beat in the egg yolk, milk, lemon peel, and vanilla until combined.
• Beat in as much flour as you can with the mixer.
• Stir in any remaining flour with a wooden spoon.
• Divide the dough in half and shape each half into a 9-inch roll.
• Wrap in plastic wrap or waxed paper.
• Chill in fridge for 4 to 24 hours.
• Heat the oven to 375 degrees.
• Using a sharp knife, cut the dough into 1/2 inch slices.
• Place slices 1 inch apart on an ungreased cookie sheet (I use a rubber baking mat).
• Bake for 7-9 minutes or until edges are firm and bottoms are barely light brown.
• Cool on a wire rack then serve.
• Store cookies in an airtight container up to one week or freeze up to 3 months.
• Thaw to room temperature before serving.