2 sticks butter, softened and cut into chunks
1 cup sugar
2 large eggs, room temperature
2 tablespoons milk
1 teaspoon vanilla extract
2-1/2 cups all purpose flour
2 teaspoons baking powder
Sugar for sprinkling (opt)

In a mixing bowl (by hand if you want to be authentic), cream butter and sugar. Add eggs, one at a time, beating well after each addition Add milk and vanilla and beat until light and fluffy. Combine flour and baking powder and gradually add this to creamed mixture.

Now you’ll have to chill this before rolling out (normally you can roll most cookies out between two pieces of clear wrap or two permanent baking mats like I’m using which are available at The Great Indoors and which eliminate any greasing of cookie sheets, and then refrigerate them before cutting out, but this dough is simply too soft to do that) and that will take anywhere from 2 to 24 hours.

Roll out on a lightly floured surface about 1/4" thick. Cut and place on ungreased cookie sheet. Sprinkle with sugar if you like.

Bake in preheated 350°F oven for 8-10 minutes (8 for a softer cookie; 10 for a more crisp cookie). Cool on wire racks.

Makes about 4 dozen 2-1/2" cookies.