Recipe Information

Nutritional Analysis Per Serving

Serving Size: 1 of 14 servings

Combine flour, baking powder, and salt by sifting them together. Set aside. In the large bowl of an electric stand mixer, cream together the butter and sugar until the mixture becomes lighter in color. Mix in the beaten egg and milk until well blended. Reduce the mixer speed to low, slowly add the flour mixture, and continue mixing until the dough pulls away from the sides of the bowl. Split the dough into two equal portions, wrap each in waxed paper, and chill in the refrigerator for 2 hours.
Preheat your oven to 375 degrees F.
Lightly dust the surface where you'll roll out the dough with powdered sugar. Take out one portion of the chilled dough at a time, sprinkle the rolling pin with powdered sugar, and roll the dough to a thickness of 1/4 inch. Move the dough around and check underneath often to prevent sticking. If the dough gets too warm while rolling, place a cold cookie sheet on top for about 10 minutes to help it firm up. Cut out your desired shapes, place them at least 1 inch apart on a greased baking sheet, parchment paper, or silicone baking mat, and bake for 7 to 9 minutes, or until the edges just begin to turn golden brown. Rotate the baking sheet halfway through the baking time. After removing from the oven, let the cookies sit on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely. Enjoy as is or decorate with icing. Store in an airtight container for up to 1 week.