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Old Fashioned Sugar Cookies: In a bowl, whisk the flour
with the baking powder and salt.
In the bowl of your electric stand mixer,
fitted with the paddle attachment
(or with a hand mixer),
beat the butter and sugar until light and fluffy. Add the egg yolk and vanilla extract and beat until
combined. Add about half the flour mixture and beat until incorporated. Beat in
the milk and then the rest of the flour mixture. Cover and refrigerate the
batter for about one hour or until firm enough to roll into round balls.
Preheat your oven to 375 degrees F (190
degrees C). Line two baking sheets
with parchment paper.
When the batter is firm,
roll into 1
1/2 inch (3.75 cm) round balls (about 2 tablespoons/25 grams) and place the cookies on the
prepared baking sheets, spacing about 3 inches (7.5 cm) apart. Flatten each
cookie slightly using the bottom of a glass that has been dipped in granulated
white sugar. Bake for about 9 to 11 minutes
or until the bottoms of the cookies are a light golden brown and the edges of
the cookies are just starting to brown. Rotate your baking sheet front to back
about halfway through baking.
Remove from oven and let the cookies cool on
the baking
sheet for a few minutes before transferring to a wire rack to finish cooling.
Can be stored in an airtight container for about 5 to 7 days or they can be
frozen.
Makes about 18 cookies.
Note: This recipe can be doubled.
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