Step 1

Cream butter, sugar, salt and vanilla together until light and fluffy (about 3 minutes)

Step 2

Scrape down the bottom and sides of the bowl.

Step 3

Add eggs and mix on medium speed until fully combined.

Step 4

Scrape down the bottom and sides of the bowl.

Step 5

Dissolve baking powder in milk and set aside.

Step 6

Add 4 cups of flour and mix on low until combined.

Step 7

Add milk mixture. Mix until fully incorporated.

Step 8

Add the rest of the flour one cup at a time. Go slow with the last cup of flour. (I live at a high altitude and need all 8 cups) You will know there is enough flour when the dough is playdoh like consistency. It should not be sticky, but it shouldn't crumble. The dough should clean the sides of the bowl (if using a stand mixer fitted with the paddle attachment).

Step 9

Separate your dough into 3 equal sections and roll each section in between two pieces of wax paper, parchment, or plastic wrap. Use a rolling pin with guide rings for even results.

Step 10

Place rolled sheets of dough into a container and place into the fridge for at least an hour, or overnight. Dough can also be stored stored in the freezer for 20 minutes if you are in a hurry, or stored there for later use.

Step 11

When ready to cut and bake, preheat your oven to 350° and place your oven rack in the center position.

Step 12

Cut your shapes and place onto a silicone baking mat or parchment paper (for best results). Space cookies 1-2" apart and bake for 8-15 minutes depending on size and thickness.

Step 13

When cookies are baked through, use a fondant smoother to gently press out any air bubbles and gently flip cookies upside down the mat to cool for 5 minutes. Then transfer to a wire rack to cool completely. These additional steps are optional, but will provide the flattest cookies possible. Decorate with desired icing.

Step 14

Cookies can be stored in an airtight container for up to 3 days, or in the freezer for at least 2 months.