"3/4 cup of butter or margarine at room temperature"
"1 cup of sugar"
"1 egg"
"3 cups of all-purpose flour"
"1 teaspoon of active dry yeast"
"1 pinch of salt"
"2 tablespoons of milk"
"1 tablespoon of vanilla extract"
"3/4 cup of butter or margarine at room temperature"
"1 cup of sugar"
"1 egg"
"3 cups of all-purpose flour"
"1 teaspoon of active dry yeast"
"1 pinch of salt"
"2 tablespoons of milk"
"1 tablespoon of vanilla extract"
Beat the butter or margarine until creamy
Gradually add the sugar and beat well
Add the egg and beat again
Mix the flour and yeast
Alternate adding the milk, vanilla extract, and lemon zest to the mixture
Mix well
The dough should be firm
Wrap in aluminum foil or parchment paper and refrigerate for 1 hour
On a floured surface, roll out the dough to about 1/2 cm thick
Cut into various shapes using biscuit cutters
Place on an ungreased baking sheet
Bake in a moderate oven (170°C) until golden brown
Garnish with glaze if desired
Yield: About 30 biscuits
Variation: To make chocolate biscuits, add 4 tablespoons of cocoa powder to the dough before refrigerating
