Yield: 3 dozen cookies
3 cups flour
¾ teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 egg, beaten
1 tablespoon milk
Confectioner’s sugar for rolling dough
Sift together flour, baking powder and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer fitted with the paddle attachment and beat until light and fluffy. Add egg and milk and beat to combine. While mixer is on low, gradually add the flour mixture and beat until the mixture pulls away from the bowl. Divide dough in half and wrap in waxed paper and chill for a minimum of 2 hours.
Preheat oven to 375 degrees F
Sprinkle rolling surface with confectioner’s sugar. Remove one package of wrapped dough from the refrigerator. Keep other package of dough refrigerated until ready to use. Sprinkle rolling pin with confectioner’s sugar and roll out dough approximately ¼ inch thick. Cut into desired shapes and place 1 inch apart on a baking sheet, lined with parchment paper or a Silpat. Bake for approximately 7-9 minutes or until the cookies begin to brown lightly around the edges and then remove from the oven. Let the cookies cool on the baking sheet for about 2 minutes and then transfer to a wire rack to finish cooling.
Once the cookies are cooled, ice with your favorite frosting recipe or dip one edge in chocolate ganache.
Source: Alton Brown – FoodNetwork