Sugar Cookie Cutouts
2/3 cup butter, softened
3/4 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
1 tbsp milk
1 tsp vanilla
2 cups all-purpose flour
1. Preheat oven to 375F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking powder and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a sturdy rubber scraper, stir in any remaining flour. Divide dough in half. Wrap in plastic wrap; chill about 30 minutes or until easy to handle.
2. On a lightly floured surface, roll half the dough at a time until 1/8 inch thick (I rolled slightly thicker to about 1/4 inch for a softer cookie). To roll, start from the center and push dough out toward the edges until it is uniform thickness. Using a cookie cutter, cut out desired shapes. Place cutouts 1 inch apart on an ungreased cookie sheet.
3. Bake in the preheated oven for 7-8 minutes or until edges are firm and bottoms are light brown. Transfer to a wire rack and let cool. If desired, frost with Powdered Sugar Icing (below). Makes about 36 cookies.
Powdered Sugar Icing: In a bowl, stir together 1 cup powdered sugar, 1 tbsp milk, and 1/4 tsp vanilla (I used almond). Stir in additional milk, 1 tsp at a time, until drizzling consistency.