Combine flour, baking powder and salt in a medium bowl; set aside.
Place butter and sugar in a separate large mixing bowl; beat on low wi
th an electric stand mixer until blended. Add egg and milk; beat until
Gradually add flour mixture, with mixer on low speed until combined. D
ivide dough in half; wrap in plastic wrap and refrigerate at least 2 h
ours or until chilled thoroughly.Rolling and Baking instructions:
Heat oven to 375°F. Grease cookie sheets or coat with non-stick sp
Sprinkle flour over a clean work surface and over a rolling pin. Roll
out 1 packet of chilled dough to a 1/4-inch thickness. Check frequentl
y to be sure dough is not sticking; add more flour if necessary.
Cut dough into desired shapes and transfer to cookie sheets, placed at
least 1-inch apart. Bake 7 to 9 minutes or until cookies just begin t
o brown. Rotate cookie sheets halfway through baking to ensure even br
owning. Remove second dough packet from refrigerator and repeat proces
s; leftover dough can be rolled and cut again.
Leave cookies on baking sheets 2 minutes; then transfer to wire racks
to cool completely. Decorate as desired.
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