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1/2 cup (1 stick) butter 1 cup sugar 2 eggs 1 tablespoon milk 2 teaspoons baking powder 2 cups flour 1 teaspoon vanilla  Cream together (salted) butter and sugar. Beat in eggs, one at a time, beating after each addition. Sift flour and baking powder. Add half of the flour mixture, stir in milk and vanilla, then the remaining flour mixture. Mix only until combined. Cooks Tip: Flour absorbs more or less liquid at different times of the year or due to humidity in the atmosphere or type or quality of the flour. You may need to adjust by adding more flour than is called for (or more liquid) to get the right consistency of dough for easy rolling. A general rule in all baking is to add a few tablespoons of flour at a time when your recipe is too sticky, or a few teaspoons water when your mixture is too dry or crumbly, until your mixture is just right for what you're making. Keep in mind that adding more flour will make a heavier and drier cookie, so add flour sparingly, only if needed. After refrigeration, more flour is absorbed and this can help make rolling out easier, too, which is why cookie dough is often refrigerated. Wrap mixture in plastic wrap and refrigerate for 2 hours or more before rolling out 1/4-inch thick on a lightly floured work surface. Cut into shapes. Sprinkle with sugar, cinnamon sugar or grated nuts, if desired. Variations: Adjust the taste of the cookie dough as you prefer it; you may want to substitute lemon or orange flavoring for the vanilla extract, or various kinds of flavored liqueurs. Some vanilla brands bake off and leave behind little flavor; if you're using one of these, or old vanilla, you may want to add 2 tsp. instead; you be the judge. Never use artificial vanilla - use only good quality brands. Bake in a preheated 375°F oven for 10 to 15 minutes or until lightly golden on edges of cookies (depends on size). Decrease oven temperature if cookies are browning too quickly. Submitted by: CM | |
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