1 1/2 tsp. vinegar
1/2 c. milk
1/2 c. butter
3/4 c. sugar
1 egg
1 tsp. shredded lemon peel
1 3/4 c. sifted all purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt

Stir vinegar into milk. Cream butter and sugar until fluffy. Add egg and lemon peel; beat well. Sift together dry ingredients; add to creamed mixture alternately with the milk, beating smooth after each addition. Drop from teaspoon, 2 inches apart, on ungreased baking sheet. Bake in moderate oven (350 degrees) 12 to 14 minutes or until done. Remove at once from pan and immediately brush tops with lemon glaze; cool. Makes about 4 dozen.

Glaze: Mix 3/4 cup sugar and 1/4 cup lemon juice.