Lemon Meltaways

1. 1

   Beat the butter on medium to high speed for 30 seconds.

2. 2

   Add the granulated sugar and baking soda; beat until combined.

3. 3

   Beat in the egg yolk, milk, lemon peel, and vanilla until combined.

4. 4

   Beat in as much flour as you can with the mixer.

5. 5

   Stir in any remaining flour with a wooden spoon.

6. 6

   Divide the dough in half and shape each half into a 9-inch roll.

7. 7

   Wrap in plastic wrap or waxed paper.

8. 8

   Chill in fridge for 4 to 24 hours.

9. 9

   Heat the oven to 375 degrees.

10. 10

    Using a sharp knife, cut the dough into 1/2 inch slices.

11. 11

    Place slices 1 inch apart on an ungreased cookie sheet (I use a rubber baking mat).

12. 12

    Bake for 7-9 minutes or until edges are firm and bottoms are barely light brown.

13. 13

    Cool on a wire rack then serve.

14. 14

    Store cookies in an airtight container up to one week or freeze up to 3 months.

15. 15

    Thaw to room temperature before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.