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
1/2 tsp. baking soda
1/4 tsp. salt
Lemon glaze

Stir vinegar into milk. Cream butter and sugar until fluffy. Beat in egg and peel.

Sift together dry ingredients; add to creamed mixture alternately with milk, beating after each addition. Drop from teaspoon 2 inches apart on ungreased cookie sheet. Bake at 350 degrees for 12 to 15 minutes.

Remove at once from sheet; brush tops with lemon glaze. Mix 3/4 cup sugar and 1/4 cup lemon juice. If desired, garnish with tinted coconut. Makes 4 dozen.