Lemon Tea Cookies
350º F

1 1/2 tsp. vinegar
1/2 cup milk
1/2 cup butter or margarine
3/4 cup granulated sugar
1 egg
1 tsp. shredded lemon peel
1 3/4 cup sifted all-purpose flour
1 tsp. baking powder
1/4 tsp. soda
1/4 tsp. salt

Stir vinegar into milk. Cream butter and sugar till 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 onto ungreased cookie sheet. Bake at 350º F for 12 to 14 minutes. Remove at once from sheet; brush with
Lemon Glaze:
Mix 3/4 cup granulated sugar and 1/4 cup lemon juice.

Makes 48 cookies.

I do that because of the same reason. I usually need a small amount for a recipe and then the rest hits the garbage disposal after the expiration date.

It probably wouldn't be good to drink, I don't know, but for dressings, cakes, pancakes, and other baking and cooking needs, it's been fine for me and I've been freezing it for about 6 years since finding out you could!

(Use pam lightly coated inside yogurt containers, then pop them out when they set, and keep them frozen without the container in individual zip-loc sandwich bags.)

SLICE & BAKE LEMON CRISPS (6 1/2 dozen)
3/4 cup Land o Lakes unsalted butter, softened
1 cup sugar
1 egg
1 TBL grated lemon peel
1 1/2 cups flour
Sugar or powdered sugar
Combine butter & sugar in large mixer bowl. Beat at medium speed, scraping bowl often until creamy (1-2 minutes.) Add egg & lemon peel; continue beating until well mixed (1-2 minutes.) Reduce speed to low; add flour. Beat until soft dough forms (2-3 minutes.)
Divide dough in 1/2. Shape each 1/2 into 8" log (1 1/2" diameter) on lightly floured surface. Wrap tightly in plastic food wrap. Refrigerate until firm, 2 hours or overnight.
Heat oven to 350°. Cut rolls into 1/8-1/4" slices with sharp knife. Place 1" apart onto ungreased cookie sheets. Bake 8-12 minutes or until edges are very lightly browned. Let stand 1 minute; remove from cookie sheet. Roll cookies in sugar while still warm & again when cool. Variation: Stir 1/3 cup finely chopped almonds into dough after mixing in flour.~~

You can freeze the rolls of dough & use as needed, if you like.

Better Homes & Gardens
Lemon Tea Cookies

1/2 cup butter or margaring
3/4 c. sugar
1 tsp. finely shredded lemon peel
1 tsp. baking powder
1/4 tsp. baking soda
1 egg
1/3 c. milk
2 tsp. lemon juice
1 3/4 c. all-purpose flour
1/4 c. sugar
2 Tbs. lemon juice

In a large mixing bowl beat the butter or margarine with an electric mixer on med. to high speed for 30 seconds. Add the 3/4 cup of sugar, lemon peel, baking powder, and baking soda. Beat til combined, scraping sides of bowl occasionally. Beat in egg, milk, and 2 tsp. lemon juice till combined. Beat in as much of the flour as you can with the mixer. Stir in reamining flour.

Drop dough by rounded teasponss 2 inches apart on an ungreased cookie sheet. Bake in a 350 degree oven for 10 to 12 minutes or till edges are lightly browned. Transfer cookies to wire rack and let cool.

Stir together 1/4 c. sugar and 2 Tbs. lemon juice; brush on cookies. Makes about 48 cookies.

** I like mine without the glaze but they aren't as lemony.