3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup salted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
Sift together all dry ingredients,
Set aside. Place butter and sugar in large bowl of your kitchen aid
and beat until light in color. Add egg and milk and beat to combine. Put
mixer on low speed, gradually add flour, and beat until mixture pulls
away from the side of the bowl. Divide the dough in half, wrap in waxed
paper, and refrigerate for 2 hours. Chilling the dough is very important to the success of the cookie, please do not skip this.
Preheat oven to 375 degrees F.
Sprinkle surface where you will roll out dough with powdered sugar.
Working with one pack of chilled dough at a time, sprinkle
rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Cut into desired shape, place at
least 1-inch apart on parchment lined baking sheet. Bake for 7 to 9 minutes or until cookies are just
beginning to turn golden around the edges, rotating cookie sheet halfway
through baking time will ensure even baking. Let cookies sit on baking sheet for 2-3 minutes when out of oven to avoid breakage while moving to cooling wire rack. Serve as is
or ice as desired. Store in airtight container for up to 1 week.