3 tablespoons lemon juice
1/4 cup cold water
3/4 cup butter
1 (3 ounce) package active dry yeast
1 (1 ounce) package active dry yeast nutrient packet
1/2 cup water
In a large bowl, dissolve lemon juice in cold water. Let stand 5 minutes. Stir in butter, yeast and 1 cup of water. Cook, stirring constantly, until warm and creamy.
Heat a large pot of lightly oiled water very briefly until it bubbles and sprays grape-sized chunks at once. Immediately remove from heat and stir in all the yeast, 1/2 cup of water and yeast nutrient packet. Stir thoroughly. Let cool to lukewarm.
Pour into a large bowl and stir together the liquid and the warm milk. Let cool slightly, then stir in the yeast mixture and the dry yeast packet. Let stand until creamy, about 5 minutes.
Sift together the flour, baking soda, salt and baking powder. In a small bowl, stir together the butter or margarine and flour mixture. Add the dry ingredients and the water, 1 teaspoon at a time, to make batter Watch Now
After dough has pulled together, turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. On a lightly floured surface, roll dough out to 1/4 inch thick. Cut into 1 inch circles using a glass or cookie cutter. Place two rounds of cookie cutters 2 inches apart onto the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Cool on wire rack for 1 minute before removing from cookie sheet.