1/2 cup butter or margarine, room temperature
3/4 cup sugar
1 tablespoon milk or pareve almond milk
1 teaspoon vanilla
1 teaspoon grated lemon zest
11/4 cups flour
1/4 teaspoon salt
Directions: Beat the butter and sugar until smooth. Add egg, milk, vanilla and lemon zest until thoroughly mixed. Sift together the flour, baking powder and salt. Add dry ingredients to wet mixture until well combined. If the dough is too soft, add more flour until firm. Wrap dough in plastic wrap and chill for 1 to 24 hours. When ready to use, if after 24 hours, let dough sit at room temperature for 25 minutes. Dust surface with powdered sugar and roll the dough to about 1/4-inch thick. Using a round cookie cutter or glass dipped in powdered sugar, cut circles to place on cookie sheet. Fill each round with your favorite filling and pinch corners together to get the traditional triangle shape. Bake at 400 degrees for about 7 to 10 minutes. You can brush the dough with egg wash before baking for a shine. Depending on size of your cutter, this makes plenty.