- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg, beaten
- 1 tablespoon milk
- Powdered sugar, for moving out dough
Sift together flour, baking powder, and salt. Put aside. Place butter and sugar in large bowl of electrical stand mixer and beat until light colored. Add egg and milk and beat to mix. Put mixer on low speed, progressively add flour, and beat until mixture pulls from the side from the bowl. Divide the dough in two, wrap in waxed paper, and refrigerate for just two hrs.
Preheat oven to 375 levels F.
Sprinkle surface in which you will unveil dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at any given time, sprinkle moving pin with powdered sugar, and unveil dough to at least oneOr4-inch thick. Slowly move the dough around and appearance underneath frequently to make certain it's not sticking. If dough has warmed during moving, place cold cookie sheet on the top for ten minutes to relax. Reduce preferred shape, place a minimum of 1-inch apart on greased baking sheet, parchment, or silicone baking pad, and bake for 7 to 9 minutes or until cookies are simply starting to turn brown round the edges, rotating cookie sheet midway through baking time. Let take a seat on baking sheet for just two minutes after removal from oven after which proceed to complete cooling on wire rack. Function as is or ice as preferred. Store in airtight container for approximately 7 days.
Recipe thanks to Alton Brown