Ingredients:

• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup of sugar
• 1 egg beaten
• 1 tablespoon milk
• Powdered sugar, for rolling out dough

Instructions:

1. Sift together flour, baking powder and salt. Set aside. Place butter and sugar in a large bowl of an electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed and gradually add flour.

2. Beat until the mixture pulls away from the side of the bowl. Divide the dough in half, wrap it in waxed paper, and refrigerate for 2 hours

3. Preheat oven to 375 degrees.

4. Sprinkle the surface where you will roll out the dough with powdered sugar. Remove one wrapped pack of dough from the refrigerator at a time, sprinkle the rolling pin with powdered sugar and roll out the dough to 1/4-inch thick.

5. Move the dough around and check underneath frequently to make sure it is not sticking. If the dough has warmed during rolling, place a cold cookie sheet on top for 10 minutes to chill.

6. Cut into the desired shape, place at least 1 inch apart on a 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 the 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 an airtight container for up to 1 week.

Frosting Recipe:

Instructions: