Lemon Tea Cakes

1. Stir vinegar and milk together. Set aside. (You may also use 3/4 cup of buttermilk in place of milk and vinegar.)

2. In a separate bowl, cream butter and sugar until fluffy. Then beat in egg and lemon zest. Set aside.

3. In another bowl, sift the dry ingredients together.

4. Now, alternate adding the milk/vinegar mixture and the dry ingredients into the butter mixture. After each addition, beat well.

5. Add the lemon extract and mix.

6. Drop spoonfuls of batter onto a cookie tray and bake at 350 degrees for 10-12 minutes.

7. While the cookies are baking, make the glaze by mixing the sugar with fresh lemon juice. Brush or pour glaze onto the cookies once they have cooled.