Makes three dozen 1-1/2” cookies.
3 Cups All-purpose Flour
¾ Teaspoon Baking Powder
¼ Teaspoon Salt
1 Cup Unsalted Butter, softened
1 Cup Granulated Sugar
1 Egg, beaten and at room temperature
1 TableSpoon Whole Milk
Powdered Sugar, for rolling out dough
Sift together flour, baking powder, and salt. Set aside.
Place butter and sugar in large bowl, and beat until light and fluffy.
Add egg and milk to sugar mixture and beat to combine.
Put mixer on low speed, and gradually add flour mixture, and beat until mixture pulls away from the side of the bowl.
Divide the dough in half, wrap each half separately in plastic wrap, and refrigerate for 2 hours.
Preheat oven to 375 degrees.
Sprinkle surface where you will roll out dough with powdered sugar.
Remove one wrapped pack of dough from the refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to ¼” thick.
Move the dough around and check underneath frequently to make sure it is not sticking.
If dough has warmed during rolling, place a cold cookie sheet on top of dough for 10 minutes to chill.
Cut dough into desired shapes, and place at least 1 inch apart on a greased baking sheet, parchment or silicone baking mat.
Bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet half way through baking time.
Remove cookies from oven and let them sit on baking sheet for 2 minutes, and then move cookies to complete cooling on wire rack.
Serve as is or decorate as desired.
Store in airtight container for up to 1 week.