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Preheat oven to 350.
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By hand, using a standing mixer, or a hand mixer, cream together butter and sugar until fully combined. Add in lemon zest, lemon juice, milk, egg, vanilla, and almond. Stir.
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In a separate bowl, sift together 1 cup of flour, baking powder, and salt.
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Mix dry ingredients into wet.
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Gradually, add more flour (about 1/2 cup to 3/4 cup) until dough feels manageable and not sticky.
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Lightly grease 8 mini tart tins, press cookie dough in tart pans, about 1/4" thick. Place parchment paper on top of dough and then place baking beans atop each tart pan. The added weight will ensure the dough will not rise too much.
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Bake for about 8-10 or until done.