Ingredients

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 rolling out dough

Sift together flour, baking powder, and salt. Set aside. 
Place butter and sugar in large bowl of electric stand mixer 
and beat until light in color. Add egg and milk and beat to 
combine. Put mixer on low speed, gradually add flour, and 
beat until mixture pulls away from the side of the bowl. 
Divide the dough in half, wrap in waxed paper, and refrigerate 
for 2 hours. 

Preheat oven to 375 degrees F. 

Sprinkle surface where you will roll out dough with powdered 
sugar. Remove 1 wrapped pack of dough from refrigerator at a 
time, sprinkle rolling pin with powdered sugar, and roll out 
dough to 1/4-inch thick. Move the dough around and check 
underneath frequently to make sure it is not sticking. 
If dough has warmed during rolling, place cold cookie sheet 
on top for 10 minutes to chill. Cut into desired shape, 
place at least 1-inch apart on greased baking sheet, 
parchment, or silicone baking mat, and bake for 7 to 9 minutes 
or until cookies are just beginning to turn brown around the 
edges, rotating cookie sheet halfway through baking time. 
Let sit on baking sheet for 2 minutes after removal from oven 
and then move to complete cooling on wire rack. Serve as is or 
ice as desired. Store in airtight container for up to 1 week.