Lemon Tea Cookies

Notes: (1) I wasn't thrilled with the glaze. It was difficult to work with, and just soaked into the cookies, which became sticky-topped and mushy. Maybe powdered sugar would work better, possibly with some cornstarch too. (2) The amount of lemon peel specified gives a delicate lemon flavor. If you like strong lemony flavor, you should add more peel.
Ari Rapkin

1/4 c + 2 tsp lemon juice
1/2 c milk
1 3/4 c all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 c butter or margarine
1 1/2 c sugar, divided
1 egg
1 tsp finely shredded lemon peel

Stir 2 tsp lemon juice into milk; set aside. Stir together flour, baking powder, baking soda, and salt. Beat butter for 30 seconds. Add 3/4 c sugar and beat until fluffy. Add egg and lemon peel, beating well. Add dry ingredients and milk alternately, beating after each addition. Drop by teaspoons onto an ungreased cookie sheet. Bake at 350 for 12 to 14 minutes. Stir remaining 3/4 c sugar into remaining 1/4 c lemon juice to make glaze. Remove cookies from cookie sheet immediately when done, and brush with glaze.

From the Dinner Co-op