2sticks (1 cup)butter, softened,
1Combine flour, baking powder and salt in a medium bowl; set aside.
2Place butter and sugar in a separate large mixing bowl; beat on low with an electric stand mixer until blended. Add egg and milk; beat until blended.
3Gradually add flour mixture, with mixer on low speed until combined. Divide dough in half; wrap in plastic wrap and refrigerate at least 2 hours or until chilled thoroughly.Rolling and Baking instructions:
4Heat oven to 375°F. Grease cookie sheets or coat with non-stick spray.
5Sprinkle 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 frequently to be sure dough is not sticking; add more flour if necessary.
6Cut 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 to brown. Rotate cookie sheets halfway through baking to ensure even browning. Remove second dough packet from refrigerator and repeat process; leftover dough can be rolled and cut again.
7Leave cookies on baking sheets 2 minutes; then transfer to wire racks to cool completely. Decorate as desired.
No Nutritional Information Available