Quick and easy to make; even easier with a food processor. They keep well, loosely covered, up to 2 weeks.

1 cup all-purpose flour
1/2 cup granulated sugar
1/2 tsp. each salt and baking soda
1/4 cup butter, at room temperature
1 tbsp. milk (more as needed)
1 tsp. freshly grated lemon peel
1 tsp. vanilla or lemon extract

Mix flour, sugar, salt and baking soda in a medium-size bowl. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Add milk, peel and vanilla; stir with a fork until evenly moistened. (Or use food processor fitted with steel blade and process flour, sugar, salt and baking soda about 10 seconds until blended. Add butter; process until mixture resembles corn meal. Add remaining ingredients and process until evenly moistened. Remove blade).

Gather dough and press into a ball. Shape into a 7 x 2 x 1 inch rectangle. Wrap and refrigerate at least 1 hour or until very firm.

Heat oven to 375°F. Have a cookie sheet ready.

Cut dough into 1/8-inch-thick slices and place 1/2 inch apart on ungreased cookie sheet.

Bake 7 to 9 minutes until very lightly browned. Remove to wire racks to cool.

Makes about 56.

Per cookie: 2 cal, 0 g pro, 3 g. car, 1 g fat, 3 mg chol, 39 mg sod.