10 minutes per batch
2sticks (1 cup)butter, softened
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 with an electric stand mixer until blended. Add egg and milk; beat until blended.
Gradually 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:
Heat oven to 375°F. Grease cookie sheets or coat with non-stick spray.
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 frequently 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 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.
Leave cookies on baking sheets 2 minutes; then transfer to wire racks to cool completely. Decorate as desired.
No Nutritional Information Available
Be the first to rate this recipe.
Have you tried this dish? Let others know what you think!