LEMON MELTS

1/2 cup butter, softened
1/2 cup granulated sugar
1/4 teaspoon baking soda
1 egg yolk
1 tablespoon milk
2 teaspoon lemon peel, finely shredded
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1 cup powdered sugar, in plastic bag

Preheat oven to 375° F.

Beat butter on med-high for 30 seconds. Add sugar and baking soda. Beat in the egg yolk, milk, lemon peel, and vanilla to combine. Add flour slowly, stirring by hand when necessary. Divide dough in half, roll into long log and wrap in plastic wrap. Chill Slice chilled dough into 1/2” slices. Place I” apart on cookie sheet lined with parchment paper. Bake until edges are firm and bottom is light brown, about 7 minutes. Coat cookies in powdered sugar in bag while still warm and again when cool. Store in air tight container with cookies layered in plastic wrap at room temperature for 1 week or frozen up to 3 months