1/2 c. sugar
1/2 c. butter
1 tbsp. milk
1 tsp. vanilla
1 egg
1 1/4 c. flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1/4 tsp. salt

In large bowl, beat sugar and butter until light and fluffy. Add milk, vanilla and egg; blend well. Add sifted flour, tartar, soda and salt; mix well. Cover with plastic wrap. Refrigerate 3 hours or until firm.

Heat oven to 425 degrees. Roll onto floured board with stockinet - covered rolling pin. Roll 1/3 of dough at a time to 1/8 inch thick. Keep remaining dough refrigerated. Cut into desired shapes. Place 1 inch apart on ungreased cookie sheets. Bake at 425 degrees for 3-5 minutes or until edges are golden. Remove immediately from sheets. Makes 4-5 dozen.