Lemon Meltaways

Directions

1. 1
   Beat the butter on medium to high speed for 30 seconds.
2. 2
   Add the granulated sugar and baking soda; beat until combined.
3. 3
   Beat in the egg yolk, milk, lemon peel, and vanilla until combined.
4. 4
   Beat in as much flour as you can with the mixer.
5. 5
   Stir in any remaining flour with a wooden spoon.
6. 6
   Divide the dough in half and shape each half into a 9-inch roll.
7. 7
   Wrap in plastic wrap or waxed paper.
8. 8
   Chill in fridge for 4 to 24 hours.
9. 9
   Heat the oven to 375 degrees.
10. 10
    Using a sharp knife, cut the dough into 1/2 inch slices.
11. 11
    Place slices 1 inch apart on an ungreased cookie sheet (I use a rubber baking mat).
12. 12
    Bake for 7-9 minutes or until edges are firm and bottoms are barely light brown.
13. 13
    Cool on a wire rack then serve.
14. 14
    Store cookies in an airtight container up to one week or freeze up to 3 months.
15. 15
    Thaw to room temperature before serving.