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

Stir vinegar in milk. Cream butter with sugar until fluffy. Add egg and lemon peel. Beat well. Sift together dry ingredients and add to creamed mixture alternately with milk, beating smooth after each addition. Drop teaspoonful 2 inches apart on ungreased cookie sheet. Bake at 350 degrees 12 to 14 minutes or until done. Remove from pan at once and immediately brush tops with lemon glaze. Glaze: 3/4 cup sugar, 1/4 cup lemon juice.