3 cups all-purpose flour
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer 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.
Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill.
Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time.
Let sit on baking sheet for 2 minutes after
removal from oven and then move to complete cooling on wire rack.
Serve as is or ice, as desired. Store in airtight container for up
to 1 week.
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